For a finger food recipe to be worth making it has to tick a number of boxes. Of course it must be tasty to eat, but it also has to be better or cheaper than the shop bought variety and it must be quick to make, because as parents to babies our time is precious.
This week’s recipe meets all the criteria. I wish I had timed myself making these but I would guess it took only 20 minutes and that includes cooking them.
Biscuits are really handy things to have, especially if your child is a snacker, as mine is. However, I don’t like to buy them with too much stuff added so tend to stick to the organic type that are aimed at babies and sweetened with fruit juice. These are very expensive though and my shopping bill was suffering. These are a great alternative, and rather nice for Mum with a cup of coffee.
The recipe makes quite a small batch so it is worth making double as they keep quite well in an airtight container.
from Finger Food by Jennie Maizels
100g wholemeal flour
25g porridge oats
1/2 tsp baking powder
pinch of salt (optional)
2 tbsp golden syrup
50g unsalted butter
Preheat the oven to 180c/Gas Mark 4
Mix all the dry ingredients in a bowl.
Stir in the syrup and then rub in the butter using your fingers to form a soft dough.
Flour the work surface and pat the dough into a flat shape about 5mm thick. The trick with this recipe is to make sure they are not too thin or cooked for too long. Mine are more like 1cm thick, but with these it’s better to be too thick that too thin.
Use an 8cm cutter to cut out the biscuits (I think mine was a little smaller, more like 5cm)
Place the biscuits on a greased baking sheet and bake for 10mins or until slightly browned. Leave to stand for 5mins and then cool on a wire rack.