When it was pouring with rain one afternoon last week, and we’d already been out in the morning, I decided that a spot of baking was the best choice of activity, and Andrew enthusiastically agreed – he always does when there’s food at the end of an activity! I flicked through a recipe book that I was given for Christmas for some on the spot inspiration. One that caught my eye was for biscuits with cornflakes in them – like a cross between chocolate cornflake cakes and oaty biscuits. Based on this idea I looked in the cupboards, and then adapted the recipe to include rice crispies and oatmeal, because that’s what we had in. I also reduced the relative quantity of sugar, as I often do when baking with the boys.
Since living with Granny and Grandad, we’re also enjoying the use of Granny’s Kitchenaid, which Andrew loves to help me with. I find this particularly useful when working with real butter – I tend to use margarine myself because I never remember to get butter out enough in advance for it to get to room temperature and is therefore hard work to mix!
I have to say, for a make it up as you go along recipe loosely based on inspiration from a book, these tasted amazing. Perfect texture for the kids to enjoy, nice and light, with a real crisp to them, whilst still being a biscuit rather than a cereal bar/cake.
Here’s how we did it…
- 100g butter
- 150g sugar
- 1 egg
- 125g self raising flour
- 50g oatmeal
- 50g sesame seeds
- 50g rice crispies
- Prepare a couple of baking sheets by lining with greaseproof paper, and preheat the oven to 170ºC (fan).
- Cream the butter and sugar until light and fluffy.
- Beat in the egg.
- Add the flour, oatmeal and sesame seeds, and mix until well combined.
- Add the rice crispies and gently fold in without over mixing.
- Dollop spoonfuls of the mixture onto the baking tray, with large enough gaps between them to allow for spreading during baking.
- Bake for around 15 minutes until lightly golden.
- Remove from the oven and allow to cool on the tray until the biscuits firm up.
- Eat and enjoy 🙂
Follow me on social media