Oaty, coconutty biscuits

After trying out lots of recipes from the same cookie book, and failing miserably, I've managed to bake some that are not only edible but actually nice!

Anzac biscuits

100 g porridge oats

150 g plain flour

100 g soft light brown sugar

50 g desiccated coconut

115 g butter

2 tbsp honey

1 tbsp hot water 1/2 tsp bicarbonate of soda

Preheat oven to 190C.

Mix oats, flour, sugar and coconut in a bowl.

Melt the butter and honey on a pot.

Mix the hot water and soda bicarbonate on a little bowl and then pour over the butter and honey. Mix together and then pour over the oat mixture.

Stir it all together and then, with your hands, make small balls, place them on a baking sheet and flatten them slightly.

Bake for 10 minutes until golden.

Leave the biscuits on the baking sheet for a few minutes before transferring them to a wire rack to cool.

Oaty bread!

Lovely white bread with some porridge oats and wheat germ. It's fully made in the breadmaker (no time for anything else!).

Oat and Wheat Germ Loaf

1 tsp yeast

400 g strong white flour

1 1/2 tsp sugar

2 tbsp olive oil

1 1/4 tsp salt

50 g wheat germ (or wheat bran)

50 g porridge oats

350 ml water

Add all the ingredients to the breadmaker in the correct order for your machine and start the basic (white) - bake program.

Once finished take the bread out and let it cool down on a wire rack.

And another wholemeal bread with seeds

Today I tried another of the wholemeal everyday loafs. This one is full of goodness! It has wholemeal, granary and rye flour, rolled oats and seeds.

Again, the original recipe had more than 700g of flour, so I've used 1/3 of all ingredients, which leaves the quantities a bit strange.


Multigrain harvest bread

5 g fast-action dried yeast
185 g wholemeal strong flour
185 g strong granary flour
75 g rye flour
37 g rolled oats
9 g salt
1/2 tsp light soft brown sugar
17 g butter, diced
1 tbsp malt extract
100 ml warm milk
200 ml warm water
40 g (in total) of poppy, sesame and sunflower seeds (plus some more to sprinkle)

Add all the ingredients in the right order for your machine and start the wholemeal/dough raisin programme.

Once the programme has finished, turn the dough into a floured surface and shape into a round (or anything you prefer). Leave to rise for 30 minutes or until doubled in size.

Meanwhile, preheat the oven to 220C. Brush the top of the bread with some milk and sprinkle with some seeds.


Bake in the oven for 15 minutes, then reduce the temperature to 190C and bake for a further 20 minutes. Transfer to a wire rack to cool.