Spiced Oat Biscuits
Rather like homemade Hobnobs, these biscuits make a nice, light change from flapjacks, good with mousses or just as a straight biscuit with a cup of tea. They’re at their very best eaten still warm from the oven. These are suitable for vegans.
Makes 36
- 220g vegan/dairy-free margarine
- 220g soft dark brown sugar
- 60g in weight of water from a tin or carton of cooked chickpeas (aquafaba)
- 2 teaspoons vanilla extract
- 2 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- Grated zest of 2 lemons
- Pinch of salt
- 230g self-raising flour, sifted
- 140g porridge oats
Beat the margarine and sugar together in a large bowl with a wooden spoon until light and fluffy (or blend in a processor, then transfer to a large mixing bowl).
Stir in the chickpea water, vanilla extract, ground cinnamon, ground ginger, lemon zest and salt. Using a large metal spoon, fold in the flour and oats. The mixture will form a soft dough. Put in the fridge to chill for 30 minutes.
Preheat the oven to 180°C/gas mark 4.
Lightly oil a baking tray or cover a tray with a silicone mat. Using a teaspoon, scoop out some of the mixture and roll into a large grape-sized ball, put onto the baking tray and lightly press down with a fork.
Repeat, using up all of the mixture. These are best cooked in batches in the middle of the oven. Cook for 9-10 minutes until golden brown
