Don't wait until December to try these out, they are utterly scrumptious and NOT that unhealthy, we promise!
These chunky oaty biscuits could be just like any other oaty biscuit except for one thing: they taste a little like Christmas. But Christmas in September I hear you cry!! Why!! Yeh, I have no excuse really. We were looking for a good biscuit recipe because someone was coming for tea - I forget who - it's almost a daily occurrence and one of the punctuation marks in our day (a good punctuation mark for that matter!). Saskia found this recipe in the delightful Violet Cafe Cookbook, which is one of my absolute favourites. See the egg yolk chocolate chip cookies from the same book. Anyway back to Saskia and her great taste in finding recipes.
200g jaggery grated
100g caster sugar
1 teaspoon vanilla extract
210g plain flour
1 teaspoon bicarbonate of soda
1 teaspoon cinnamon
1 teaspoon fine sea salt (omit if your butter is salted)
50g candied citrus peel
Line a baking tray with parchment paper (NB it needs to go in the freezer later so choose the size accordingly).
Cream the butter and two sugars together until well combined, and then add the egg and vanilla.
In a separate bowl, whisk together the flour, bicarbonate of soda, cinnamon, salt and oats. Add this to the butter / sugar mixture together with the fruit and mix.
Use a spoon to dollop the mixture onto your prepared tin, and bear in mind that there is quite a bit of spread during baking! So space them as much as you can. Cover with cling film and freeze for at least an hour (they can also be frozen for several days / weeks). When you're ready to bake, preheat the oven to 180, and get the biscuits out at least ten minutes before baking.
Bake for 18 minutes, until the centre of each biscuit is slightly soft but the edges are golden and crispy. Allow to cool on the tray for ten minutes before cooling on a rack, or serving warm with some toffee almond ice cream.