About this recipe:These buttery biscuits are incredibly delicious, crunchy and oh-so-moreish. One is never enough! Be sure to leave adequate room between the biscuits, as they spread a lot whilst baking.
Makes: 48 biscuits
225g unsalted butter
200g caster sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
125g plain flour
3/4 teaspoon bicarbonate of soda
1/4 teaspoon salt
80g porridge oats
65g caster sugar for decoration
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Method Prep:25min › Cook:8min › Ready in:33min
Preheat oven to 180 C / Gas 4. Grease baking trays.
In a medium bowl, cream together the butter and sugar until light and fluffy. Stir in the vanilla and almond extracts.
Sieve together the flour, bicarbonate of soda and salt; stir into the butter mixture. Finally, mix in the rolled oats.
Roll dough into 2.5cm diameter balls. Place on prepared baking trays about 7.5cm apart.
Dip the bottom of a glass in water and then in sugar, use this to flatten the biscuits. Sugar the glass as needed.
Bake for 8 to 10 minutes, biscuits should be slightly browned. Store in an airtight container.
These tasted beautiful - but there were major problems with the recipe. I tried making this 3 times. Each time, the resulting biscuits were too soft to hold together, and broke into 'biscuit bits'. They also spread ridiculously in the oven, and stuck to the sheet or baking paper, despite all measures after the first time to prevent this. The taste alone saved them, because it was so wonderful! But definitely needs tweaking so these make actual biscuits, not crumbs. - 23 Oct 2012