These biscuits are adapted from a recipe I snipped out of The Observer’s cookery section sometime in the 1980s.
Does that mean there’s still hope for the hundreds more recipes in the form of cuttings, pages printed from blogs, bookmarks and text files I’ve been hoarding over the years? I doubt it: this particular glut calls for urgent action and most of them will soon be headed for the compost heap or the trash icon in the corner of my screen.
These biscuits definitely deserved to be rescued though. They’re light, crunchy and cut an impressive figure at teatime but are not at all hard to make. You could even leave out the slightly tricky stage of shaping them and just leave them flat; they’ll still have that attractive lacy look.
For about 12 biscuits
2 tbs plant milk
½ tsp cider vinegar
2 tbs groundnut oil
2 tbs cashew or almond paste
70g porridge oats
100g cane sugar
1 tsp flour
1 tsp ammonium or sodium bicarbonate
Mix the milk and vinegar in a small bowl and set aside.
Preheat the oven to 180°C (Gas 4). Line a baking tray with parchment paper. Lightly oil a rolling pin.
Put the oil and cashew or almond paste into a non-stick saucepan over a very low heat and stir with a wooden spoon until smooth. Add the oats, then the sugar and milk (which will have curdled somewhat) and stir until melted.
Take the pan off the heat and beat in the flour and ammonium or sodium bicarbonate. The mixture will immediately start to froth.
Using a teaspoon, quickly place six good dollops of the mixture on the tray, spacing them out well, and bake for 6-8 minutes. Keep an eye on them: each dollop will spread out to form a flat biscuit and bubbles will form all over the surface. As soon as they begin to brown, take the tray out of the oven and leave to cool for a minute or so. Remove the biscuits with a metal slice and drape them over the rolling pin, bending them gently around it.
Prepare the next batch straight away. The biscuits on the rolling pin will have cooled enough to remove by the time the second lot are ready.