This is my all-time favourite biscuit recipe, not only because it is so quick and easy, but because it never flops! I’ve been making these for years and years and everybody loves them. The best part is that, because they’re made with oatmeal, I can kid myself that they’re healthy – although I suppose I do have to acknowledge the butter they contain! Another plus is that the recipe is very versatile – you can substitute the wholewheat flour with brown bread flour, regular cake flour or even Nutty Wheat flour, although the latter really ups the fibre content. Sometimes, if I’ve little bits of flour left in the storage cupboard, I even combine them to make up the 3/4 cup needed.
While you’re mixing the dough you’ll wonder how these biscuits are ever going to keep their shape, but when they’re all baked and beautiful they really aren’t brittle at all. I like to use a small round cookie cutter, about 4cm across, for daintier biscuits.
Makes about 20 small biscuits
3/4 cup oatmeal OR oatbran; 3/4 cup wholewheat flour (or see the alternatives above); 100g butter, softened; 1/4 soft brown sugar; a little milk (I normally use a bit more than a tablespoon but you’ll have to gauge it).
Preheat the oven to 160 degrees. Cream the butter and sugar using a wooden spoon. Add the oatmeal and flour and mix through; bind with a bit of milk.
Shape into a ball and transfer to a floured surface. Flatten the dough out with your hand or use a rolling pin – about 7mm in thickness should do it.
Cut out rounds with a cookie cutter and transfer to a greased baking tray. Bake in the middle of the oven at 160 degrees for 25 minutes, or until pale brown. Remove from the tray and cool on a wire rack. Dust with castor sugar and store in an airtight container.