Today’s post was borne out of idleness to be honest!

As neither of us could be bothered to venture out for bread and biscuits this afternoon, I made the decision to make my own. Now, I realise that by the time I’d done all this, and Helen had helped clear up, we could have been to the shops and back countless times, but where’s the fun in that? Exactly.

The bread, nice as it is, was a fairly run of the mill wholemeal loaf.  I’ll be doing some more posts on the subject of bread later anyway

I’ve made these oat biscuits  before and they turned out well enough, being made from store cupboard ingredients and costing pennies.  I thought I’d try them again as they’re quick and easy but pretty good. I’ve added a pinch of salt this time though.

To make about 12 biscuits:

• 100g wholemeal flour
• 100g rolled oats
• 100g soft brown sugar (white will do)
• 1 tsp baking powder
• Pinch of salt
• 100g butter
• 1 tbsp cream (or milk)
• 3 tsp golden syrup (about 1 and  a half tbsp)
• Seeds from half a vanilla pod (optional – I had some left to use up)

Heat the oven to 160ºc.

Combine the flour, oats, baking powder and sugar in a bowl until a homogenous mixture.

In a small pan, melt the butter and add the cream, salt, syrup and vanilla (if using). Whisk it all together.

Then, just pour it into the flour and oats and combine it all together well.

Scoop out about  a tbsp  and roll it into a ball. Put it on a non-stick baking tray and flatten, shaping it into a round about 1cm thick (the biscuits will expand in the oven, so don’t worry they look a bit small). Repeat until all the mixture is used.

Put in the oven for about 15 minutes then cool on a rack for as long as you can resist them…..