Well, we were out of biscuits again at home. The wheat free 'Bourbons' I made on Tuesday didn't last long enough to even take a picture so left hubby trying to put kids to bed and got the scales out. With a touch of cinnamon, this mix would also be great in cookie dough ice cream (might get round to posting recipe when I'm feeling a bit more summery).
60g Dairy and Soya Free Spread
50g (1/4 cup) Caster Sugar
30mls Oat Cream (or other milk substitute)
1 tbsp Honey (or syrup)
1 tsp Vanilla Paste (or extract)
50g (1/2 cup) Oats
150g (1 cup) Wheat free flour (I used gluten free white bread flour)
1/4 tsp Bicarbonate of Soda
1/2 tsp Baking Powder
50g Dried Blueberries
Preheat oven to 180ºC and line a tray with greaseproof paper.
Beat Dairy free spread, sugar, oat cream, honey and vanilla together.
Add all other ingredients and mix well.
Roll teaspoons of mixture into balls and place on tray, flatten slightly and bake for 12-15 minutes until golden brown.
Cool on wire rack.
Biscuit shortage sorted, now just need to figure out tomorrows packed lunch pudding, have run out of squeezy fruit pouches too...
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