Hebridean Baker's Bedtime Biscuits
Coinneach Macleod, otherwise known as the Hebridean Baker, has shared the recipe for these biscuits, taken from his latest book the Scottish Cookbook.
Ingredients
- 125g rolled oats
- 100g self-raising flour
- 30g Horlicks or Ovaltine
- 75g soft brown sugar
- 50g dark brown sugar
- 1 tbsp golden syrup
- ½ tsp bicarbonate of soda
- 125g butter
- 70g cranberries
Serves: 16 Difficulty: Easy Time to cook: 18 mins mins
Method
Is there anything more comforting than a glass of milk and a wee treat before bed? These Bedtime Biscuits will surely become your favourite night time indulgence - filled with oats, the sweet tang of cranberries and the soothing malt flavour of Ovaltine.
Each biscuit is a little slice of comfort, making them the perfect evening companion.
Method
Begin by placing the butter, both soft and dark brown sugars and golden syrup into a saucepan. Heat the mixture gently, stirring until the sugars have dissolved and the ingredients are well combined.
Once done, remove the pan from the heat and set it aside to cool slightly.
Preheat your oven to 180°c/160°c fan
In a separate mixing bowl, combine the self-raising flour, rolled oats, bicarbonate of soda and Horlicks.
Once the melted butter and sugar mixture has cooled a little, pour it into the bowl with the dry ingredients. Stir everything together until completely combined.
Gently fold in the cranberries until they are evenly distributed throughout the mixture.
Take the biscuit mixture and roll it into about 16 equal-sized balls.
Arrange the balls on two baking sheets, ensuring there is enough space between each to allow for spreading.
Bake for 18 minutes, or until the biscuits are golden and set. After baking, let the biscuits cool on the sheets for a moment before transferring them to a wire rack to cool completely.