It's January, so as always its time to take advantage of the short Seville orange season and make marmalade.
I'm on batch number two of the 2012 season, but once all the slicing is done there is alot of hanging around in the kitchen while things boil, so today I decided to make some Oat Biscuits.
We use Pat Lalor's "Kilbeggan Organic Porridge Oats" for both porridge and flapjacks but just before Christmas we were at an event where the Lalor's were promoting their oats and had made biscuits. They were kindly giving samples and the recipe to all who were interested. They were delicious, so today was the day to make them at home.
Kilbeggan Porridge Oat Biscuits:
3ozs soft brown sugar
30zs plain four
4 ozs Kilbeggan organic porrdige oats
5ozs butter
half a teaspoon of bread soda
Mix all the ingredients together. Roll into small balls and place on a baking sheet 2 inches apart. Flatten them slightly, and then bake until golden - roughly 15 minutes in the Aga.
Once cooled the biscuits just about get onto a plate before they are devoured by family and friends.
At this stage the marmalade should have reached setting point! So its time to pot up before relaxing with a cup of tea and a Kilbeggan Porridge Oat Biscuit. Yummy!
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