oaty biscuits with caraway, done two ways
Makes 18 biscuits
Prep time: 20-30 minutes
These crispy, sweet little cookies have sunflower seeds and raisins in them and are spiked with caraway. You can either bake them in the traditional way or you can griddle them like drop scones.
Done in the oven they come out very pretty and uniformly crunchy. Griddling, on the other hand, makes them charred and rustic with a lovely texture, crisp round the edges and softer in the middle.
Griddled oaty biscuits
Ingredients
75g non-dairy margarine
125g wholemeal pastry flour
75g porridge oats
1 tsp baking powder
2 heaped tbsp golden syrup
Pinch salt
40g raisins
30g sunflower seeds
1 tsp caraway seeds
If you are baking, preheat the oven to 175C. If you are griddling, get your griddle pan or cast iron frying pan going over a medium heat.
In a large bowl combine the flour, oats, baking powder, salt, raisins, sunflower seeds and caraway seeds.
In a small saucepan melt the margarine over a low heat. Whisk in the golden syrup, then pour the contents of the pan over the dry ingredients. Stir together gently until just combined, then turn out on to a floured surface.
With a floured rolling pin flatten out thinly to about 1/4 inch thickness. Cut out biscuits with a 2 1/2 inch cookie cutter.
Place on a baking tray and bake for 8-10 minutes. Alternatively, griddle for around 7 minutes per side, turning frequently. Let cook on a wire rack.
