So, Andy and I gave up chocolate on the 7th March and we are fasting until the 23rd April and already we have been very tempted to pop to the corner shop and buy something chocolatey...but instead we have been testing and trying out some sweet biscuits that do not involve any form of chocolate. The next recipe is another example of a non chocolate based product. Apparently Andy's Mum used to bake these for him and his sisters and brother all the time as kids, although they never really had a name. So as he was describing them to me, I came up with the simple name of "Squashed Flapjack Biscuits" simply because they are flapjacks, but thinner and in a biscuit. (Also, my sister and I used to call Fruit Shortcakes, "Squashed Fly Biscuits"...hence this is where my obsession with the word "squashed" in a biscuit name originated.)
6oz Porridge Oats
3oz Light Brown Sugar
4tbsp Sunflower Oil
1. Preheat the oevn to 190degreesC.
2. Line 3 baking trays.
3. Mix the oats and sugar into a large mixing. bowl.
4. Add the egg and oil, combining all the ingredients together and leave to stand for 30mins.
5. Use a teaspoon to spoon out a small amount of the mixture and and roll into a smooth ball.
6. Using the back of a spoon flatten each ball so that it turns into a round, flat, disc shape.
7. Repeat this process until all of the biscuit mixture has been used up.
8. Bake in the oven for about 15mins or until golden and firm to the touch.
9. Allow to cool on a wire rack.
These had a slight taste of a popcorny hobnob and for that reason, were easily demolished in my house! Very sweet, but you couldn't help but think that they must have been slightly healthy as the had oats in. (No, of course the fat and sugar doesn't counteract this!!) I can imagine that these would taste even more scrummy with some melted chocolate drizzled over the top. Next time, I might try adding some fruit or nuts to the mixture as they really had a 'florentiney' texture and taste to them...maybe cherries would be nice? Or coconut?