Bran & Oat Biscuits
- Spelt -
Before you begin
A lovely crunchy biscuits to nibble at your leisure. One way to get bran, for this recipe is to sift some wholemeal flour. To make wholemeal and oat biscuits, use 210g wholemeal spelt flour instead of the plain flour and the bran in the recipe. Why not try both and see which is your favourite.
Get Ready
Use a flat oven tray, lightly greased and dusted with flour.
Pre-heat the oven to 180 C
For the biscuit mix: - 20 Biscuits
using a 8 cm cutter
150g plain white Spelt flour
60g bran
60g rolled oats
1/2 teaspoon bicarbonate of soda
60 gram butter/plantbased margarine
110g caster sugar
To decorate - optional
1/2 bar of baking chocolate
Mix and Bake
Mix
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Add the flour, bran, oats and bicarbonate soda and stir till blended.
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Add the butter and mix until it resembles breadcrumbs.
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Then add the sugar, egg and enough of the water to make a firm but soft dough.
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Wrap in cling film and refrigerate for 15-30 minutes.
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Dust your work surface with a little flour, divide the dough in half, and place half on the flour and lay the clingfilm over this.
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Roll the dough while under the clingfilm, this way it stops the dough from sticking to your rolling pin. Roll until a 5 mm thickness.
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Using a cutter, cut the dough into rounds and place on the prepared baking trays 1 cm apart.
Bake
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Bake in the pre-heated oven for about 13-15 minutes or until golden brown.
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Remove from the oven and place the biscuits on a rack to cool.
Store
Once cooled the biscuits are best stored in an airtight container or frozen to keep them fresh for another day.
Decorate - Optional
These biscuits are delicious when covered with melted chocolate milk or dark plain chocolate. You can easily set up a Bain-Marie, all you need is either two saucepans of different sizes or a saucepan and bowl. I prefer a saucepan because there is less chance of burning myself as it has a handle. It makes it also easier to lift and move around.
1. Pour some water, about a third, into the larger saucepan and bring the water to boil then turn low.
2. Place the smaller pan/bowl with the chocolate in/on top of the larger pan and watch the chocolate melt, stir occasionally.
3. Once the chocolate has totally melted remove the saucepan/bowl from the heat and place on a heat resistant surface.
4. Using a teaspoon and knife put some of the chocolate on the underside of the biscuits and spread to cover.
5. Using a fork you can draw patterns into the chocolate for an extra special look.
6. Leave to cool until the chocolate has hardened and store.
Now try and stop yourself eating them all in one sitting!!! They are very crunchy an yummy.
