1. Cream together the butter & sugar, then beat in the egg & vanilla. Stir in the flour, bicarb & baking powder. Finally stir in the oats & fruit.
2. Place small dollops of mixture onto a baking tray, leaving space for them to spread. Bake in the oven at 180c/GM5 for around 8 - 10 minutes until golden brown. Leave on the tray to set for a few minutes then transfer to a rack to cool.
Butter | 125g |
Caster Sugar Or Demerera Sugar For Extra Crunch! | 200g |
Egg | 1 |
Vanilla Essence | 1tsp |
Plain Flour | 100g |
Baking Powder | ¼tsp |
Bicarbonate Of Soda | ¼tsp |
Oats | 175g |
Sultanas Or Raisins | 80g |
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Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.