So I have been blogging for about 6 weeks now and loving it. Along the way I have come across some very interesting foodie blogs and one in particular that I read everyday. While reading Megan’s Munchie’s blog a while back I realized she had a love for oatmeal.
I too love oatmeal but I do not think I love it quite as much as her. After seeing her twists on warm oatmeal in the morning – I thought to myseld that I should incorpoate oatmeal into more of my cooking. And I did…. I added an oatmeal twist to a very traditional biscuit. I must say it turned out well and they tasted pretty darn good.
I was a little unsure as too how much oatmeal to add to this particular recipe. I just dumped ina cup and seem to work out fine.
- 125g softened butter
- ¾ cup brown sugar
- 1 cup Oatmeal
- 1 egg
- 2 tablespoons honey
- a pinch of salt
- 2 cups self raising flour
- 1/3 cup raspberry jam, warmed
- 2 cups icing sugar
- 15g softened butter, extra
- 1 teaspoon vanilla essence
- 2-3 tablespoons milk
- Preheat oven to 180°C.
- Line a biscuit tray with baking paper.
- Cream butter and sugar until well blended. Add egg, honey and a pinch of salt.
- Fold through sifted flour and oatmeal.
- Roll mixture into a log. Cover with plastic and allow to rest for about 20 minutes.
- Uncover and slice into ½ cm slices. Place on tray and bake for 15minutes or until golden.
- While still warm brush ½ the biscuits with the jam. Set aside to cool.
- Sift icing sugar into a bowl. Add butter, and vanilla essence. Mix in enough milk to form a thick icing.
- Spread other half of the biscuits with the icing and sandwich together.
Let me know your thoughts on this recipe and for all your oatmeal needs and ideas, be sure to check out Megan’s Munchies.