Sandy and I have been pretty down in the dumps this week – having realised that we haven’t got the time, or the spare money, to afford our much-hoped-for break at the end of this month. It’s the right decision, but you know how sometimes the right decision can make you feel really really rubbish..? And it makes me feel very sad that, through a combination of bad timing, terrible weather, and tricky financial times, we haven’t managed to get our tent out at all this year…
So.. deep breath….
We needed a good day today. The weather complied and we spent a lovely couple of hours in the garden this afternoon, and I got some really productive baking and sewing done too. AND we needed a little something, guaranteed to be delicious, to have with our morning coffee (it’s the little things that count, yes?). These crunchy, fruity biscuits absolutely fit the bill, and I thought I’d share, just in case there’s anyone else out there who needs a bit of perking up..
Sultana and Oat Biscuits
100g butter (or dairy free alternative)
1 tbsp golden syrup
1 tbsp milk
75g plain flour
1/2 level tsp bicarbonate of soda (baking soda)
75g granulated sugar
- Preheat oven to 150C/Gas Mark 2, and line 2 baking sheets with baking parchment
- Measure butter and syrup into a pan and heat gently until melted.
- Put the flour and bicarb in a bowl, add the oats, sugar and sultanas, and stir to combine.
- Stir the milk into the butter and syrup mix, then stir into the dry ingredients, very thoroughly.
- Put the bowl in the fridge to cool for about 5 minutes. Then take heaped teaspoons of the mixture and put them on the trays, leaving room for them to spread.
- Bake for 12-18 minutes (they were done in 12 minutes in my fan oven). Leave on the trays to cool for a couple of minutes, then transfer to a wire rack to finish cooling.
- Store in an airtight tin.
Enjoy the rest of your evening… we’ve had a great time already, eating our Saturday tea in front of the telly, roaring with laughter and the daftness of Total Wipeout.. It is the little things..