Biscuits
and Cakes
Oat Rounds
These biscuits are the first cousin to the Digestive
biscuit, with added oats. They are good with cheese or eaten by themselves
with morning coffee.
50g (2oz) caster sugar
100g (4oz) soft margarine
100g (4oz) Hamlyns Scottish Porridge Oats
50g (2oz) plain flour
Pre-heat the oven to 160°C/325°F/gas 3. Lightly grease two baking
trays. Measure the sugar and margarine into a bowl and cream together.
Add the oats and flour and work into the mixture. Lightly knead the mixture
until smooth and roll out to a thickness of ¼" (5mm) on a
lightly floured surface. Cut into rounds using a 2½" (6cm)
cutter and place on prepared baking trays. Bake in the oven for 20 minutes,
or beginning to colour. Lift onto a wire rack to cool.
Using margarine rather than butter results in a more shortbread-like product.
