Porridge biscuits is what we call these. You might call them oat biscuits. You oat to call them porridge biscuits though. I think they might be my favourite ever tea dunking biscuits. They’ve got a bit of a bite to them but then are soft on the inside and have crunchy flecks of pistachio and almond running through. Oh and there’s cardamom. Always cardamom. Oh yeah, they’re eggless too!
Serves: 18 Prep Time: 15 mins Cooking Time: 10-12 mins Difficulty: 1.5 /5
Baking tray x 2 (lined)
Ingredients 125gunsalted butter (softened) 125g golden caster sugar 12g plain flour ½tsp bicarbonate of soda 125g rolled oats
1tsp cardamom 75g pistachios (chopped) 75g almonds (chopped) 75g desiccated coconut 4-5tbspmilk
Preheat oven to 180c/160c fan/gas 6
Cream together butter and sugaruntil light and fluffy.
Fold the flour, bicarbonate of soda, oats, cardamom, pistachios, almonds and coconut.
Continue mixing, adding the milk one tablespoon at a time (you might not need it all) until ingredients come together to form a soft dough.
Roll into walnut sized balls, space a few centimetres apart and flatten slightly with the back of a fork.