Oat and Sultana Biscuits | Sodexo prestige
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Oat and Sultana Biscuits

31-01-2013

Oat and sultana biscuits
from our baker Annie Wreathall from The West Wing Restaurant at Ickworth

Ingredients
- 50g soft unsalted butter
- 125g soft brown sugar
- 1 egg
- 50g self raising flour
- 1/2 tsp salt
- 1 tsp vanilla essence
- 175g porridge oats
- 125g sultanas
- 50ml water


Method
1. Cream butter and sugar until fluffy, add egg and beat again.
2. Add the rest of ingredients and mix thoroughly.
3. Roll these into a thick sausage shape in baking parchment and rest in fridge or they
freeze well at this point.
4. Cut into discs and place onto a baking tray lined with parchment leave room
between each biscuit as they spread a bit.
5. Cook at 180°C for about 10 minutes or until golden depending on your oven. Enjoy!


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