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Oat biscuits

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Origin of dish:  Europe
Type of cooking:  Hob
Preparation time: 10 minutes
Cooking time: 15 minutes
Ingredients (serves 10):

    75g/3oz plain flour

    75g/3oz Flahavan’s Irish Porridge Oats

    100g/4oz Irish butter, softened

    25g/1oz soft brown sugar

    1 egg, beaten


Place flour, oats, sugar and butter in a bowl and combine well. Stir in egg. Butter a 20cm/8in loose- bottomed cake tin. Tip the mixture in. Press out to the sides of the tin with the fingertips to give an even thin layer. Mark into 12 triangles with a sharp knife (this makes it easy to break the cake into biscuits when cooked). Bake at 200°C (Gas Mark 6) for around 15 minutes, or until browning at the edges of the tin.

Remove from oven and leave to cool in the tin. The biscuit crispens as it cools. Remove base from the cake tin and separate biscuits along the lines of the knife marks.

© Bord Bia
Advice: Serve to accompany a selection of Irish Farmhouse cheeses e.g. Cashel Blue or Crozier Blue, Cooleeney, Ard Rahan, St Tola, Carrigbyrne and Durrus.

User comments

another free recipe every day

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