These lace biscuits have and oaty, buttery taste. You can eat them as they are, or sandwich them with a filling made from mascarpone cheese and lime zest.
Ingredients
75g butter, softened
75g porridge oats
100g caster sugar
1 egg, beaten
2 tablespoons plain flour
1 teaspoon baking powder
For the lime
mascarpone
1 lime or lemon
250g mascarpone
25g icing sugar
Method
Preheat oven to 170 C. Cover baking trays with aluminium foil, then coat
the foil with a non-stick cooking spray.
Put the butter into a saucepan. Place it over a low heat until the
butter has melted. Take the pan off the heat. Then, stir in the oats with a
wooden spoon.
Put the sugar in the pan and stir it in.
Break the egg into a small bowl and it with a fork. Stir the beaten egg
into the oaty mixture. Sift in the flour and baking powder and stir them in.
Drop biscuit mixture by teaspoonfuls onto the prepared baking trays,
2.5cm apart.
Bake at 170 C for 10 to 12 minutes,
or until edges turn golden.
Leave the biscuits to cool. Then, lift them off the paper using a blunt
knife and put them onto a wire rack to cool.
Make the filling:
Grate the zest from the outside of the lime, using the small holes of a
grater. Put the zest and mascarpone in a big bowl. Sift over the icing sugar.
Mix well.
Spread some of the lime cream onto the flat side of one biscuit. Put
another biscuit on top of the filling to sandwich the biscuits together.
Enjoy!
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