BISCUIT HEAVEN
Bite-size bakes to enjoy with coffee!
WE LOVE… OATMEAL COOKIES // MILLIONAIRE'S SHORTBREAD // GINGERSNAPS
Made with just six ingredients!
For the coconut & maple macaroons, see page 35
Oatmeal cookies with blueberries & white chocolate
SERVES 15
115g (4oz) Stork margarine
(Original Tub)
225g (8oz) soft brown sugar ½ tsp vanilla extract
1 medium free-range egg
150g (5½oz) self-raising flour ½ tsp bicarbonate of soda
100g (3½oz) rolled oats
150g (5½oz) dried or fresh blueberries
100g (3½oz) white chocolate
1 Preheat the oven to 200°C/Gas Mark 6. Line a baking tray with baking paper.
2 Mix the Stork margarine with the brown sugar and the vanilla until fluffy. Add the egg and mix until smooth.
3 Sift the flour and the bicarbonate of soda, then add to the biscuit mixture with the oats.
4 When the ingredients are combined, add the blueberries and gently mix in.
5 Using a teaspoon, place spoonfuls of mixture onto the prepared baking tray. Bake for about 12-15 minutes, until golden brown. Cool on a wire rack.
6 Melt the white chocolate, then drizzle it over the top of the cookies to create a zigzag pattern.
Spiced orange biscuits
MAKES 16
225g
(8oz)
plain
flour
1
tsp
mixed
spice
85g
(3oz)
caster
sugar
140g
(5oz)
Bertolli
Original
2
free-range
egg
yolks
finely
grated
zest
of
1
orange