This recipe is a great one to make with little ones (or big ones!) for Mother's Day, as the cookie dough is very easy to make and can be mixed and rolled by hand, if you don't want to use a mixer or food processor.
Makes around 18-20 biscuits
- 75g/3oz white SR Flour
- 75g/3oz wholemeal SR flour (if you don't have this, use white SR flour)
- 100g/4oz porridge oats (or fine oatmeal)
- 150g/6oz dairy-free/vegan spread
- 100g/4oz granulated sugar
- 1 tbsp golden syrup
- 1 tsp bicarbonate of soda
- 100g/4oz dairy-free chocolate to top, optional
If using porridge oats, grind them for a few seconds in a food processor or liquidiser to make your own fine oatmeal.
Rub or blend (in a food processor) the spread/margarine into the flours and oats, until you have the consistency of coarse breadcrumbs.
Mix in the oats, bicarb. and sugar.
Drizzle the syrup over, and mix or blend well until you have a firm dough. Add a little more syrup, if the mixture is too dry.
Roll the dough into around 18-20 small balls, using your hands.
Place, spaced well apart, on greased baking trays and flatten slightly.
Bake for 17-20 minutes, until dark, golden brown.
Allow to cool on the trays for 5 minutes before removing and cooling on a wire rack.
Store in an airtight container for up to 5 days.
Suitable for freezing.
To make chocolate hobnobs, allow the biscuits to cool completely. Melt the chocolate and dip each cookie into the melted chocolate. Alternatively, drizzle the chocolate over the cookies.
I'm linking this post to this month's Family Foodies baking challenge co-hosted by Eat Your Veg and Bangers & Mash