Oaty

Yesterday, in between visiting Stockport’s Vintage Village with the lovely Steph of The Raspberry Branch and going on a six-mile walk (yep!) around Wrexham, I baked biscuits. But not just any biscuits; these are true favourites which I revisit time and time again whenever a certain someone is looking at me with big sad eyes because the biscuit tin is empty.

These oaty rounds are from the wonderful Mary Berry’s Baking Bible, and I know they must be good because the book falls open to that page every time. They are deliciously buttery, crumbly and sweet yet can’t fail to be good for you because they have a load of oats in them, right!? Better yet, they contain only four ingredients so can be whipped up in very little time, making them the perfect Sunday afternoon treat.

Want to make yourself and everyone around you happy? See below for the recipe. I usually double the quantities because if you’re going to make some delicious biscuits, you might aswell make a LOT of them. Enjoy! x

Oat Rounds

Ingredients:
50g (2oz) caster sugar
100g (4oz) softened butter
100g (4oz) porridge oats
50g (2oz) plain flour

– Preheat the oven to 160°C/Fan 140°C/Gas mark 3. Lightly grease two baking trays.

– Measure the sugar and butter into a bowl and beat together to a creamy consistency. Add the oats and flour and work them into the mixture. Lightly knead the mixture until smooth and then roll out to a thickness of 5mm (¼ in) on a lightly floured work surface.

– Cut into rounds using a 6cm (2½ in) plain cutter and place on the prepared baking trays. Bake in the pre-heated oven for about 20 minutes or until beginning to turn golden. Lift onto a wire rack to cool.