Squashed Flapjack Biscuits

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.)

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Ingredients

6oz Porridge Oats

3oz Light Brown Sugar

1 Egg

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.

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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? 

Bon Appetit!!

Peanut Butter Cookies

I absolutely hate Peanut Butter. I can't stand the stuff. It leaves your mouth with a dry feeling that makes you want to click your tongue at the top of your mouth to make a silly noise...however, put a bit of sugar in it and I find myself addicted to the stuff (Reese's Peanut Butter Cups = YUM!!!) as I found when my sister made a batch of Peanut Butter Cookies for a vegan picnic we had at Kearsney Abbey a little while ago. Peanut Butter Cookies are the most scrumptious sweet biscuit and this is a very simple recipe to follow.

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Ingredients

4oz Plain Flour

1.2 tsp Bicarbonate of Soda

Pinch of Salt

4oz Butter

4 1/2 oz Light Brown Sugar (or Dark Brown if you want a 'fudgy' taste

1 Egg

8oz Crunchy Peanut Butter (crunchy is better than smooth)

1. Sift the flour, salt and bicarbonate of soda into a small mixing bowl.

2. In a separate, larger mixing bowl, beat the butter until light and smooth. 

3. Add the sugar and mix.

4. Beat in the egg and stir in the peanut butter.

5. Pour the dry ingredients into the larger bowl with the wet ingredients and combine until mixed thoroughly. 

6. Pre heat the oven to 180degreesC.

7. Cover the mixing bowl with clingfilm and chill in the fridge for 30mins.

8. Using a teaspoon of mixture at a time, roll into a ball and flatten with the palm of your hand into a round cookie shape. 

9. Spread the cookies out on the baking tray and continue until all of the mixture has been used.

10. Cook for 15mins or until golden and darker around the egdes. (They will still be slightly soft to the touch.)

11. Allow to cool on a wire baking rack.

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Due to the high fat content of these cookies (boohoo!) they are very greasy to the touch, but taste sooooo good. They are super nice as a dessert with some vanilla ice cream. The chunky peanut butter makes such a difference as it adds another dimension to the texture. Oh, and also, don't be afraid to use really cheap peanut butter (that you probably wouldn't eat on its own) as the extra sugar and fat makes the cheapness unnoticeable. These biscuits are perfect as a sweet treat for anybody who is currently fasting from chocolate like Andy and I. Yum-meeeeee!!!!

Bon Appetit!!

Almond Biscuits

23rd March has now been and past.....WAHEEEEY!!! Blogger fans - now be prepared to be inundated with my latest bakes as I am no longer bound by my dissertation. In order to celebrate, I have not left the kitchen and have produced baked product after baked product since my freedom! The first were these delightful, delectable Almond Biscuits. This recipe is courtesy of Ann Hartley (c)  

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Ingredients                                                          Decoration

6oz Self Raising Flour                                       Flaked Almonds

3oz Butter                                                             1oz Caster Sugar

3oz Caster Sugar

1 Egg

1/2 tsp Almond Essence

Pinch of Salt

1. Pre heat the oven to 190degreesC.

2. Line 3 baking trays.

3. Sieve the flour, sugar and salt into a large mixing bowl.

4. Rub in the butter with your finger tips until it resembles bread crumbs. Make a well in the middle of the bowl.

5. Add the beaten egg and essence into the well and mix until it forms a soft, sticky dough.

6. Grab some dough and roll into a smooth, little ball.

7. Roll in the plate of additional caster sugar and flatten on the baking paper with the palm of your hand. 

8. Decorate with some flaked almonds and repeat the process for the rest of the dough.

9. Make sure you spread the biscuits out as they do expand rather ALOT!!

10. Bake in the oven for 15 - 20mins or until golden brown. Allow to cool on a  baking rack.

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These biscuits are very morish! Ann made them for the Children's Holiday meeting in February and they were so scrummy that I had to ask for the recipe. They taste exactly like lady finger biscuits, aka boudoir biscuits also known to my sister and I as "boo boo biscuits". Perfect as a dunking biscuit, or to use to line a tiramisu/trifle. Very quick and simple to make and I can imagine that children would love rolling the dough around in the sugar and getting all sticky. Just make sure that if you do make these biscuits that you leave plenty of space for them to spread out as they double (if not triple) in size when baked.

Bon Appetit!!