These Scotch Fingers store well & are also a great lunchbox filler I adore oats. I eat oatmeal every day for breakfast and it helps to keep me full until lunchtime. Sometimes I even add a grated apple and some cinnamon as I am cooking it, which makes it even tastier. I often have a bowl of oatmeal as a mid afternoon snack, too … well I know that probably sounds a little odd (!!) but then it’s better than tucking in to the biscuit barrel, I suppose ! So you see, I can’t resist a recipe that contains oats … (although I wouldn’t go so far as to add it as a thickener to vegetable soup - as the tin suggests)
These are similar to my recipe for Crunchies but are not as sweet or hard (teeth breaking ?) as those.
These are more like a softer bar and are great for kids – and also for school lunch boxes !
Scotch Fingers
1 cup rolled Oats
1 cup Flour
¼ cup Sugar
3 tsp Baking Powder
½ tsp Salt
¼ cup Milk
¼ cup Honey
1 ½ tbsp melted Butter
Mix the oats, flour, sugar, baking powder & salt together. Then add the milk, honey and melted butter & blend well. Roll quite thinly onto a floured surface and cut into fingers. Place on a greased baking tray and bake at Gas Mark 4 /180’C/350’F for 15 - 20 minutes. Once done, dust with some caster sugar whilst still hot.
These are similar to my recipe for Crunchies but are not as sweet or hard (teeth breaking ?) as those.
These are more like a softer bar and are great for kids – and also for school lunch boxes !
Scotch Fingers
1 cup rolled Oats
1 cup Flour
¼ cup Sugar
3 tsp Baking Powder
½ tsp Salt
¼ cup Milk
¼ cup Honey
1 ½ tbsp melted Butter
Mix the oats, flour, sugar, baking powder & salt together. Then add the milk, honey and melted butter & blend well. Roll quite thinly onto a floured surface and cut into fingers. Place on a greased baking tray and bake at Gas Mark 4 /180’C/350’F for 15 - 20 minutes. Once done, dust with some caster sugar whilst still hot.
