35 MINUTES, PLUS COOLING MAKES 25
Everyone loves a good biscuit to dunk in their tea, and you just can’t beat the homemade variety.
YOU WILL NEED
- 2 BAKING TRAYS
- GREASEPROOF PAPER
- WEIGHING SCALES
- SMALL SAUCEPAN (15CM)
- 2 LARGE MIXING BOWLS
- WOODEN SPOON
- MEASURING SPOONS
- OVEN GLOVES
- WIRE COOLING RACK
- FISH SLICE
- 100g unsalted butter
- 100g golden caster sugar
- 125g dark brown soft sugar
- 1 large free-range egg
- 60ml buttermilk
- 200g gluten-free plain flour
- 1 teaspoon bicarbonate of soda
- 100g raisins
- 200g gluten-free porridge oats
- 1 teaspoon ground cinnamon
- Preheat the oven to 180ºC/350ºF/gas 4.
- Line 2 baking trays with greaseproof paper.
- Place a small saucepan on a low heat, add the butter and leave it to melt.
- Place the sugars in a large bowl and mix together.
- Carefully pour in the melted butter and stir well.
- Crack the egg into a separate bowl and beat together with a fork.
- Add the beaten egg and buttermilk to the sugar mixture and mix well.
- Sift the flour and bicarbonate of soda into the bowl and fold through.
- Stir in the raisins, porridge oats and cinnamon.
- Place a heaped tablespoon of the mixture onto a lined baking tray and flatten slightly with your fingers.
- Repeat with the remaining ingredients, making sure you leave a 4cm gap between each one.
- Using oven gloves, carefully place the trays in the hot oven for around 14 minutes, or until golden and crisp.
- Carefully remove from the oven and transfer to a wire rack to cool using a fish slice, then serve.
|Sat fat (g)||2.1|
All of Jamie’s Food Revolution Day recipes have been written with nutrition in mind. While some recipes are more indulgent and should only be eaten occasionally as part of a balanced diet, the majority are kept in check for calories, saturated fat and salt, to help you prepare quick, nutritious meals with fresh ingredients.
JAMIE’S TOP TIP
“If you’re not following a gluten-free diet, feel free to use regular porridge oats here – they’ll work in the same way.”