Lock-down recipe #5

Lock-down recipe #5

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Welcome to our church lock-down recipe #5. We know these as Coffee Oat biscuits, though there may be other names for them!

We’re doing this to try and make up for being closed whilst during the lock-down – and for people thereby missing out on the cakes, buns and biscuits that would have been on offer at the Coffee Morning, Afternoon Tea and Summer Fair. Hopefully, we’re getting nearer to meeting together again.

To see our previous lock-down recipe, for Melting Moments, please follow this link.

#5: Coffee Oat biscuits

You’ll need the following ingredients:

  • 8 ounces (225g) self-raising flour;
  • 4 teaspoons cocoa-powder;
  • 8 ounces (225g) caster sugar;
  • 2 tablespoons of coffee powder;
  • 5 ounces (150g) porridge oats;
  • 8 ounces (225g) soft margarine;

Then you’ll want two greased baking sheets; an oven pre-heated to 340 degrees F, 170 degrees C or Regular 3.

Method

Sift the flour and cocoa powder together then mix in the sugar.

Add in the porridge oats, then the margarine and mix together to get a breadcrumb-like texture.

Dissolve the coffee powder into 3 tablespoons of hot water and stir into the mix.

Take the mixture and roll into small balls. Size to suit yourself but we normally make around 20. As an option roll the balls into more porridge oats (like some in the picture).

Flatten the balls between your hands then space out well on the baking sheets.

Bake in the pre-heated oven for about 10 minutes. Put the biscuits on a wire-tray when they are firm. They take a while to set.

Allow to cool and enjoy! Any left, put in an airtight tin.

Any requests?

So, that’s our lock-down recipe #5! Please use the comment section below to let us know how you get on. We intend this to be our last one but if you’ve any special requests then please let us know! We hope you’ve found these useful.

stjohnstmarkchurchbury

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