Oatmeal has been around in our food chain for a very long time. The ancient Greeks and Romans were well versed in its uses, although it was generally reserved for animal and peasant consumption. All the while those ancient Greeks and Romans were on their luxury diets, turning their noses up at oats, they were missing out on avenanthramides. Otherwise known as antioxidants, that aren’t found in any other cereal.
These antioxidants in Oatmeal help to
- Reduce inflammation
- Relax arteries
- Improve heart health
- Keep you fuller for longer
- Say goodbye to constipation, as oatmeal will help make bowel movements easier
Luckily for us Brits, while the Romans were here they brought oatmeal with them to grow, and it thrived in the climate. Whoop! Because without them, we wouldn’t have the SAS of the biscuit world.
Like the great Peter Kay said, the Hobnob is the biscuit to go cold water dipping with. But if you would rather make your own, as we know, home cooking is the tastiest. Here is the recipe for you to make your very own SAS dipping biscuit companions.
Ingredients
- 750g Self Raising Flour
- 150g Oatmeal
- A pinch of salt
- 75g Butter
- 75g Caster Sugar
- 4 Tbsp milk
*For our pictured Oatmeal Biscuits we added ginger powder and chocolate chips… because, why not?
Method
- Preheat the oven to 160 degrees and have your trays ready and greased up.
- Mix the flour, oatmeal and that pinch of salt together and then rub in the butter. Check out the Rock Bun recipe for the rub-in technique.
- Stir in the sugar and add in the milk to make a stiff dough.
- Dust some flour onto your workbench so the dough doesn’t stick while you roll it out thinly.
- Get your favourite shape cutter (if it’s smaller than 3 inches keep an eye on the cooking times), and place your biscuits out on the tray.
- Bake for 12-15 minutes.
- After your swim you can then dip your oatmeal biscuit in your tea AGAIN.... AGAIN....AGAIN...
