Half cake and half biscuit, these deliciously wintry delights will melt in the mouth and stimulate your taste buds. Although I have added nutmeg and cinnamon, you cake really add whatever you like - or nothing at all. Saffron or lemon zest would be equally as delicious, I'm sure!
And although they are biscuit in size and look, they are cakey on the inside, which is what makes them so wonderfully moreish! This recipe will make 12-16 delights, depending on how small you roll them. You may need to bake them in two batches if you have a small oven.
They are incredibly easy to make and quick to bake!
100g butter, softened
50g golden caster sugar
1 egg, lightly beaten
125g self raising flour
1 tsp cinnamon
1/2 tsp nutmeg
Pre-heat the oven to gas mark 4 and line a baking sheet or tray.
Cream the butter and sugar together in a mixing bowl.
Add the egg and beat the mixture for a few minutes - don't worry too much if the mixture curdles, it will all come back together in the end. Add the flour and spices and mix until smooth and combined.
The mixture will be like a slightly wet dough / stiff batter.
Spoon the mixture into balls and roll them in the oats. Place on the prepared baking sheet and push down to flatten slightly - but not too much, they will spread as they bake in any case.
Place the baking tray in the oven for 12-15 minutes until the oats are golden. The biscuits may be very bouncy to touch, but don't fear - they will turn harder on the outside as they cool - whilst remaining cakey on the inside.
Enjoy, this new years eve, with a brandy!