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