No.25 Wheaten Biscuits

I have to thank my wife’s granny, Betty, for these.  I do drop subtle hints in the hope some may appear – and once made, they do not last long.  This simple offering is almost like a cross between a shortbread and a flapjack.

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Time: 45 minutes

4oz of Butter

2oz of Caster sugar

4oz of rolled oats

2oz of desicated coconut

1oz of plain flour

chocolate to decorate

 

  1. Cream butter and sugar together.
  2. Add half of the dry ingredients to the butter and sugar mixture and mix together.
  3. Transfer to your work surface and knead in the remaining dry ingredients.
  4. Cut in rounds 1 cm thick using a cutter.
  5. Bake at 180 degrees Celsius for approximately 10-20 minutes until just turning golden brown on the edges.
  6. Decorate with chocolate i.e. melted white chocolate and milk chocolate buttons.

 

 

 

 

 

 

 

 

 

 

 

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