Oat Shortbread Biscuits
|Margarine||1⁄4 Pound (About 100 Grams Or 0.5 Cup)|
|Porridge oats||1⁄4 Pound (About 100 Grams Or 1 1/3 Cup)|
|Demerara sugar||2 Ounce (About 50 Grams Or 0.25 Cup)|
|Whole meal flour||2 1⁄2 Ounce (About 60 Grams Or 2/3 Cup)|
|Baking soda||1⁄4 Teaspoon (About 1.25 Milliliter)|
1 Preheat the oven to 170Â°C, 325Â°F, gas 3.
Heat the margarine in a saucepan and, when melted, stir in the oats, sugar, flour, baking soda and salt.
2 Grease a shallow cake tin (pan), 15 x 23 cm (6 x 9 in) and pour in the shortbread mixture.
Spread the mixture evenly across the base of tin (pan), pressing down the surface with a knife.
3 Bake in the preheated oven for 40-45 minutes.
Run a sharp knife around the sides of the tin (pan) and cut the cooked shortbread while it is still hot into squares or fingers.
When cool, serve with the Drambuie Orange Cream.
Tip: Remember to press down firmly on the uncooked short bread mixture with a knife blade.
This will help to prevent the shortbread biscuits from crumbling when you cut them.
Of course, you can serve these biscuits any time with coffee, or for tea.