Well, I’m lost for words. I can’t really think what to write about this recipe for Caramel Oat Biscuits. They simply could not be easier to make let alone pretty super duper healthy. A good idea of something to make after that pre-Christmas binge that goes on with junk food and other sweet treats!
The recipe makes about 50 small biscuits or about 20-ish regular sized ones. Something I like about them is that they’re not overly sweet! Made from a combination of plain and wholemeal flour…one small biscuit certainly fills that hunger gap. They follow a slightly different process (quite American I believe!) which actually makes it really easy to make in smaller batches, if needed. Definitely recommend!
These biscuits can be stored in an airtight container for up to 2 weeks. Try adding a little ground cinnamon to the biscuit dough if you like a bit of spice. I was thinking after these had been cooked, adding a few currants, raisins or sultanas…any dried fruit for that matter, would be a really nice addition! Enjoy.
Crunchy Caramel Cookies
- 1 cup brown sugar
- 1 egg
- 1 teaspoon vanilla essence
- 1 cup plain flour
- 1 cup wholemeal flour
- 1/2 a teaspoon baking soda
- 76 grams of butter
Preheat oven to 200°C. Set aside 2 non-stick baking trays. In a large bowl, cream together butter, sugar, egg and vanilla using an electric mixer. Add remaining ingredients and beat thoroughly. You may need to add 1-2 tbs iced water if mixture is too dry.
Scrape dough out of bowl and onto a large piece of plastic. Roll dough into a log, approximately 4cm wide. Completely wrap dough in plastic and refrigerate until firm, for at least 60 minutes, or overnight.
Cut dough into 3mm thin slices and arrange on baking trays well apart. Bake for approximately 10 minutes, or until lightly browned around edges and biscuits are firm to the touch.
Allow cookies to cool on trays then remove using a spatula to a cake rack to cool completely.