- 3/4 cup self-raising flour
- 1/4 tsp bicarbonate of soda
- 1/2 tsp cinnamon
- 3/4 cup castor sugar
- 1 cup rolled oats
- 1 tsp finely grated lemon rind
- 1/2 cup crunchy peanut butter
- 1 tbsp golden syrup *
- 2-3 tbsp water
- Sift the flour, baking soda and cinnamon.
- Add the castor sugar, rolled oats and lemon rind and mix well.
- Rub peanut butter into the dry ingredients (or shove it into the mixer if you're pressed for time). Work the mixture until it resembles coarse breadcrumbs.
- Create a well in the centre and add the golden syrup and two tablespoonfuls of water, kneading to make a soft dough.
- Add remaining water only if necessary.
- Turn out on a lightly floured surface and knead lightly until smooth.
- Refrigerate for half an hour.
- Roll out dough to 4-5mm thickness and cut with a floured biscuit cutter.
- Place on baking paper and bake in a moderate oven for 8 minutes - or until golden-brown.
- Allow to cool on wire rack
I was going through a 'peanut butter' phase and Patrick surprised me with these home made biscuits. They were so delicious that I thought I had to share. (In the space of that month I'd say that he baked around three batches.) Lucky me!
TIP: these biscuits are great bargaining material - sister used to offer to make me tea in exchange for two biscuits. (Later on she asked for three, then five, and then simply began to help herself).
** Patty used a metal tablespoon. He heated this over an open flame as a result the syrup slid right off the spoon and into his mixture. Clever boy.
Makes 30+ biscuits