Prep time: 10-15 mins
Cooking time: 10-20 mins
Bake at: Gas Mark 4 / Electric Oven 180C / Fan Oven 160C for 10-20 minutes
115g (4oz) butter, softened
80g (3oz) soft dark brown sugar
50g (2oz) porridge oats
50g (2oz) pecan nuts, chopped
80g (3oz) plain flour
½ teaspoon of baking powder
I usually double up all the quantities, otherwise these go too quickly. I am told that they go nicely with coffee.
Although with sponge cakes I’ll happily substitute Stork margarine for butter, with biscuits I try to stick to butter, as I think that I can taste more of a difference.
Occasionally I substitute other sugars – I have made this with demerera sugar to no ill effect.
Most of the ingredients I buy are value range – I can’t tell the difference, and nor can anyone else, it seems. A recent batch I made used Tesco value butter, Value Porridge Oats from the Co-Op, and plain flour from Lidl. Value ingredients are much cheaper, generally. I’m a fan of the “Downshift Challenge”.
- Cream the butter and sugar together until light in colour and fluffy. (I use either a wooden spoon for this, or let the Magimix do all the work for me…).
- Beat in the egg and then stir in the oats, nuts, flour and baking powder. (Technically the recipe advises that you sieve together the flour and baking powder – I generally don’t – and let the Magimix do all the work). Mix well to a soft dough.
- Drop large teaspoonfuls of the mixture onto greased baking sheets/ a baking sheet lined with greaseproof paper, being sure to give them room to spread a little.
- Bake for 10-20 minutes until pale golden in colour and then put to cool on a wire rack.
- Stored in an airtight container they will remain crisp for about a week.
Like most of my regularly-made cake recipes this is taken (and lightly adapted) from “Best Kept Secrets of the Women’s Institute – Cakes and Biscuits”.