Oat and Honey cookies and Dairy Free Pancakes

I find that sometimes, OK a lot of the time, I just want something baked. Cakes, cookies, biscuits, I’m not fussed. Just some sweet baked yumminess. When I feel like this, I don’t want to spend hours shopping for specific ingredients and going through hundreds of steps of a recipe. I just want something yummy now! In steps…. oat and honey cookies. These are so simple I’m not even sure you can call it baking. Oats give them that satisfying fullness, and the simple fact they’re sweet and baked ticks a lot of boxes. Plus, if you don’t have the exact ingredients you can substitute whatever is in your cupboard. These were originally made with golden syrup, but I only had honey so I used that. My next variation I think will be oat, cinnamon and raisin, mmmmmm.

Oat and Honey Cookies

Here’s the recipe:

175g self raising flour
175g caster sugar
175g oats
1tsp baking powder
1tsp bicarbonate of soda
175g butter or vegetable fat, I used Trex
2tbsp honey.
 

Heat the oven to 180°C and line two large baking trays. Put the butter and honey in a small saucepan over a low-medium heat and heat until the butter has melted. Mix together the remaining ingredients in a large bowl. Pour the melted butter and honey into the dry ingredients and mix. Divide the mixture into 28 balls and place them on the baking trays, with a little space between each of them as they will spread slightly. Flatten the tops, so that each cookie is about 2cm thick. Bake for 15-17 minutes until golden brown. Leave to cool and then try not to eat them all.

 

So, tomorrow is pancake day! Finally, something to brighten up these grey and miserable days. Whatever you like your pancake with, the basics have to be right. What we call pancakes are actually crepes, the large thin pancakes that you can fill and fold or roll. Personally, I love mine with lemon and sugar but I know some people are very partial to Nutella and banana. (Speaking of which, at some point I’m going to make some dairy free nutella). Here’s Delia’s recipe for pancakes, and you can just substitute the milk and butter for dairy free alternatives. Enjoy!

basicpancakeswithsuga_66226_16x9

110g/4oz plain flour, sifted
pinch of salt
2 eggs
200ml/7fl oz milk, or soya milk,  mixed with 75ml/3fl oz water
50g/2oz butter, or dairy free spread.
 
  1. Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets an airing. Now make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs – any sort of whisk or even a fork will do – incorporating any bits of flour from around the edge of the bowl as you do so.
  2. Next gradually add small quantities of the milk and water mixture, still whisking (don’t worry about any lumps as they will eventually disappear as you whisk). When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream. Now melt the 50g/2oz of butter in a pan. Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl and use it to lubricate the pan, using a wodge of kitchen paper to smear it round before you make each pancake.
  3. Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you’re using the correct amount of batter. I find 2 tbsp is about right for an 18cm/7in pan. It’s also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it’s tinged gold as it should be. Flip the pancake over with a pan slice or palette knife – the other side will need a few seconds only – then simply slide it out of the pan onto a plate.
  4. Stack the pancakes as you make them between sheets of greaseproof paper on a plate fitted over simmering water, to keep them warm while you make the rest.
  5. To serve, sprinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, then in half again to form triangles, or else simply roll them up. Serve sprinkled with a little more sugar and lemon juice and extra sections of lemon.

From the BBC Food website.

 
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