Rainy days (and a dodgy knee) mean baking time! So let’s check, what’s in the cupboard? Flour, chocolate, some oats, coconut oil and a lonely egg… I reckon I can make some biscuits. What I am after is crisp on the outside and deliciously chewy in the middle. And these deliver. Plus, they don’t need any fancy equipment like an electric whisk…a wooden spoon and a bowl and you are set. Coconut oil makes them lighter, while milk chocolate gives them a nice and naughty side.
85g porridge oats
100g corn/rice flour
100g caster sugar
100g coconut oil
1 organic egg
70g milk chocolate, chopped in to small pieces
A pinch of bicarbonate of soda
1. Heat oven to 180C/350F and line a baking sheet with baking parchment.
2. Put the sugar and coconut oil in a bowl and stir until well combined. Add the egg and mix vigorously. Stir in the flour and bicarbonate of soda until you get a silky paste consistency. Fold in the oats and the chocolate.
3. Put tablespoonfuls of the mixture on to a lined baking sheet, about 2.5cm (1in) apart to allow room for spreading. Bake in batches for 8-10 mins until golden. Transfer to a wire rack to cool.