This is an updated version of the ever-popular oat biscuit. The special crunch comes from the inspired addition of a coating of demerara sugar.
175g/ 6oz flour
1tsp baking soda
1tsp baking powder
175g/ 6oz caster sugar
110g/ 4oz butter
110g/ 4oz white pastry fat
110g/ 4oz rolled oats (flake meal)
50g/ 2oz wheat biscuits (Weetabix), crushed
50g/ 2oz corn flakes, roughly crushed
50g/ 2oz coconut
80g/ 3oz demerara sugar
Preheat oven to gas mark 4/ 180°C/ 350°F, and grease two baking trays. Sift flour, baking soda and baking powder together. Cream together caster sugar, butter and pastry fat. Add egg and mix well, then fold in flour mixture, cereals and coconut. Shape into balls the size of a large walnut, and roll each in demerara sugar. Flatten into rounds, place on baking trays and bake for 20-25 minutes until golden brown.
taken from the Appletree Press title A Little Book of Irish Baking by Marion Maxwell.
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