We had a backlog of eggs!! We had four for breakfast, rather greedy.
Then I made crème caramel, but that needs chilling so is for tomorrow.
Then I had a browse through my Hairy Bikers Baking book and came across a recipe annotated ‘Rob’s absolute favourite no. 1 best cake!’
Obviously I had to make that, the butter almond coffee-time cake. This we tried a slice of, quality control.
As the oven was on, I made a quick batch of oatcakes, as did you know the ones you buy are made with that great evil of our time, palm oil? Hardly a traditional ingredient is it?
We have decided to buy nothing with palm oil as an ingredient and it’s a great challenge.
If you would like to make your own oatcakes it’s very easy and here’s the recipe:
Mix together 225g oatmeal, 60g wholemeal flour, 1/2 tsp bicarbonate of soda, 1/2 tsp salt, 1/2 tsp sugar. Rub in 60g butter, I did mine in the food processor.
Then stir in 70ml hot water to make a firm dough.
Roll out to about 5mm thick on a well-floured surface and cut into 30mm biscuits. Arrange on a baking sheet and bake 190C for around 20-30 minutes but watch them closely, get them out when slightly golden brown.
They keep well in an airtight container.