When I mentioned to my sister that I was going to do a post about these biscuits, her response was, “It’s about time those biscuits go global”. So here you have them – my mother’s flakemeal (rolled oats) biscuits. When I go home to visit I’m usually barely in the door before a cuppa and a plate of flakemeal biscuits are thrust into my hands. It’s like, the ‘welcome home’ routine. But hey, who’s complaining? You can’t get much better than that.
The seasonal twist, mentioned in the title, comes in the form of *drum roll* – cinnamon – nothing like it for embodying Christmas. Normally these biscuits have a dusting of sugar on the top, but last Christmas I mixed in some cinnamon with the sugar and voilà, Christmas biscuits!
My first ever video blog
I’ve decided to experiment with this post and am including a short video blog, courtesy of Mr. Foody. The video features the junior Foodies helping me bake a batch of these yummy oatmeal delights. (The sound is not fantastic, so if you have a headset handy, I’d recommend using it ;-) Happy viewing & baking!
230g butter at room temperature
1 teaspoon salt
large pinch baking soda
sugar & cinnamon for dusting
Preheat the oven to 140°C/280ºF and line 2 baking sheets with baking parchment.
Mix the whole lot well – I usually use the food mixer. Turn the dough out onto a surface sprinkled with oats or flour. Dust the surface of the dough with a little flour and then roll out to approximately 1 cm in thickness. Cut into biscuits and place on a lined baking sheet. Bake in the oven for 30-40 minutes, until light golden. Leave the biscuits to cool. Mix a little cinnamon with a few spoonfuls of sugar on a plate. Once the biscuits have cooled, rub the tops of them in the cinnamon & sugar mixture. That’s it!