Oat biscuits

Prep: 15 mins, Cooking: 15 mins
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Make this dough ahead of time and store for up to 3 months in the freezer.

By Food24 January 31 2012
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Ingredients (6)

200 g butter — softened
200 g brown sugar — soft
2 eggs — whole
1 tsp vanilla — essence
200 g flour — self-raising
140 g oats
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Method:

Beat together the butter and sugar until well mixed and fluffy. Add the vanilla essence and mix well to incorporate. Crack in the eggs, one at a time, and mix well. Stir in the flour and oats and mix well- you may have to start using your hands at this point.

Place half the mixture down the centre of a piece of greaseproof paper, fold closed and roll into a sausage shape. Repeat with the second half. Place in the freezer and leave overnight or longer.

To bake, remove from freezer, unwrap and cut into ½ cm wide disks. Place on a baking tray that has been coated with non-stick spray and bake at 180°C for about 15 minutes. 

Reprinted with permission of Weigh-Less.



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