Hello hello! Yes, I’m back with another Mary Berry bake today, and this time it’s biscuits. My last post for biscuits were the ‘special shortbread’, given a Christmassy twist. This time, it’s a relatively simple biscuit with few ingredients, resulting in a crisp and delicious treat.
They’re plain and they’re not fancy, but perfect if you just fancy a snack or something to go with your tea. They keep for a long time too, stored in an airtight container or metal biscuit tin, they’ll be crunchy for about 2 weeks!
- 225 g butter, softened
- 175 g caster sugar
- 2 egg yolks
- 2 few drops vanilla extract
- 275 g self-raising flour
- 50-75 g porridge oats
- 12 red/natural glacé cherries (optional, I didn’t use these)
- Preheat the oven to 190C/fan 170C/gas mark 5. Line 2/3 baking trays with parchment.
- Add the butter, sugar, egg yolks, vanilla and flour to a large bowl and beat together to form a soft dough.
- Divide the mixture into roughly 36 portions; form each piece into a ball then roll in the oats to cover. Flatten each slightly then top with a quartered cherry, if using. Place on the prepared baking trays.
- Bake in the oven for roughly 15-20 minutes or until golden. Allow to cool on the baking trays for a few minutes, then lift onto a wire rack to finish cooling.