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Rain Day Baking

Rolled Oat Macaroons

Another rainy day in Scotland, bah humbug. Not surprising that the news is reporting this has been one of the wetest summers on record.  So apart from making a big pot of corn and potato soup to keep me warm, I decided to bake today. 

A while ago I found a recipe for a traditional Scottish recipe called Rolled Oat Macaroons.  Basically its the Scottish version of a Oat cookie.  It's one of my favourite to make, i like to make them small so I can eat more than one at a time.   Iv modified the recipe slightly to make it dairy free,  iv also added raisins and spice.  These are great with a mug of hot chocolate on a rainy day.

Rolled Oat Macaroons
3 oz vegan Marg - softened
2 oz sugar
1 tsp vanilla extract
4 oz self raising flour or 4 oz  plain flour + 1 tsp baking powder
4 oz rolled oats
1 tbsp golden syrup
1/2 tsp ground ginger
1tsp ground cinnamon
2 oz raisins
Soya Milk to mix

Pre-heat the oven too 180 C or 350 F

Cream the marg and the sugar together, till the colour turns paler , then mix in vanilla and syrup.

Measure out dry ingredients, flour, oats and spices.  Mix together.

Still using a hand mixer or stand alone mixture, slowly add in the dry ingredients to the sugar mix.  I like to mix for a further 1 min, then add in the raisins.  You should have a stiff dough that you can roll into walnut size balls, if the mix is too dry add a little milk in.

Bizarre fact:-  I don't know the fancy scientific reason, but how much flour you need in a recipe can change due to the weather or when the flour was milled. 

Grease a baking sheet and flatten the walnut size balls.  Leaving at least 1inch between each one. ( These don't spread much) Bake for 15 - 20 mins, till golden.

Cool on a wire rack, then eat. My favourite part of baking apart from licking the bowl xx

Alternative's

When I'm in the mood for a softer oat cookie, I replace the 2 oz sugar for 1 tbsp sugar + 1/2 cup of Date Syrup This makes a softer dough that needs to be spooned and flattened on the baking sheet. 

I add the date syrup in with some of the flour to stop the mix from curdling.  These make a great snack for breakfast on the go xxxx



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