Makes 10–12
Prep time 10 mins, cooking time 10 mins
Nutritional Information per serving (1 scone / 26.40g): Energy 492 kJ (117 kcal), Protein 1.5 g, Fat, total 6.2 g – saturated 0.5 g, Carbohydrate 13.4 g – sugars 4.2 g, Sodium 28 mg

Ingredients

70 g plain flour

1/4 tsp baking soda

30 g white sugar

70 g rolled oats

3 ml artificial vanilla essence

1/4 cup monounsaturated vegetable oil

15 ml water

15 ml maple syrup

Directions

Place flour, baking soda, sugar and oats in a blender. Blend to mix.

In a small bowl, mix vanilla essence, oil, water and maple syrup, then add to the dry mixture and blend until the mixture resembles cornmeal.

Press the mixture into a patty shape, wrap in glad wrap and refrigerate for 30 mins.

Preheat oven to 180°C.

Unwrap the chilled dough and place on a large piece of baking paper then put a second sheet on top. Roll the dough out until it is approximately 5 mm thick.

Slide the bottom piece of baking paper onto the baking tray and cut the dough with a blunt knife into squares. Dip the knife in flour to prevent the dough from sticking to the knife.

Prick the dough with a fork. This helps to release air from the dough and ensures the biscuits bake flat.

Place in the oven for approximately 10 minutes on fan bake, 25 mins on bake or until golden brown.

Remove from oven and allow to completely cool. Store in an airtight container.

Tip: This biscuit recipe makes a great base for slices and desserts also. Oaty Biscuits were used for the base of the Cottage Cheese and Jelly Cheesecakes on page xx.

Remember: don’t judge a book by its cover: while these biscuits might not be the most eye catching you’ve ever seen, they are sweet, crispy and as light as a feather. A lovely bite to have with a cup of tea.

Helen Gibbs