The Efx3 Recipe Collection

I wanted to make oat biscuits and perused a few recipes before I found this one. It’s absolutely amazing – I demand that as soon as you finish reading this recipe you scurry off to the kitchen to make a batch.

Prep time: 10 minutes

Cooking time: 15 minutes

Ingredients:

1 cup oats

1tsb honey or golden syrup

4pz salted butter

3oz brown sugar (I used caramel sugar, I imagine any light brown sugar will be good)

1/2 tsp baking powder

4oz self-raising flour

Vanilla essence

Method:

Cream the butter and sugar until soft and well mixed. Add the honey/syrup (melt in 1tsp water if it’s very thick) and a couple of drops of vanilla essence.

Slice in the flour, baking powder and oats until well mixed.

Gather walnut-sized balls of the mix in your hands, press together until the mix holds firm and place on a greased or lined baking tray. Makes ~10 depending on the size of your balls. *cough* You can squish them flatter if you like thin biscuits, but they do spread out when cooked.

Cook at around 160C for 15 minutes.

You can use this crumble topping to top any savoury casserole-type dish. I used it over cauliflower and broccoli in a cheese sauce.

Ingredients:

60g butter, softened
120g wholemeal flour
1 tsp grain mustard
2 tsp Provencal herbs
75g strong cheddar cheese, grated
40g whole porridge oats

Preparation time: 10 minutes

Cooking time: 20-30 minutes at around 250C

Method:

1) Rub the butter and the flour together into breadcrumbs. It helps if your hands are very cold so that the butter doesn’t stick to your fingers.

2) Stir in the remaining ingredients, being careful to not over-mix so that you keep the crumbly texture.

3) Spread evenly over whatever you’re using as your ‘filling’ and bake at around 250C until the crumble starts turning golden on top.