About this recipe:A sweet porridge oat biscuit dough that spreads thinly in baking and is then carefully 'peeled' off of baking tray, a bit like biscuity lace! Serve warm with vanilla ice cream, or rolled up and dipped into melted chocolate.
80g porridge oats
4 tablespoons plain flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
200g caster sugar
115g butter, softened
1 egg, beaten
1 teaspoon vanilla extract
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Method Prep:15min › Cook:10min › Ready in:25min
Preheat oven to 170 C / Gas 3. Cover baking trays with aluminium foil, then coat the foil with a non-stick cooking spray.
In a medium bowl combine oats, flour, salt and baking powder. In a large bowl cream sugar and butter until fluffy. Beat in egg and vanilla. Mix in the flour and oat mixture until just combined. Drop biscuit mixture by teaspoonfuls onto the prepared baking trays, 2.5cm apart.
Bake at 170 C / Gas 3 for 10 to 12 minutes, or until edges turn golden. Cool, then peel biscuits off with your fingers and let cool. Be sure to re-spray baking trays with non-stick cooking spray between batches.