Sometimes I feel a little less grateful for life than usual. Like when I thought I had completed a full draft of my thesis, only to be told I had another chapter to write! This is a small worry in the scheme of things, but not too small for me to have a tantrum about it.
Enter Consolation Biscuits. The White chocolate, oat and salt filled food wankery goodness that will alleviate all but my darkest moods. These biscuits are like Anzac biscuits (Australians know about these) or oat cakes, if Martha Stewart and Maggie Beer got together and made them uber fancy. Really, it is Smitten Kitten who invented this one, and I will be eternally grateful to her. This is a slight modification on her recipe, and she is much better at exact instructions, but here goes...
Crisp, salted, oatmeal and white chocolate biscuits
1 cup white sugar
1/4 cup packed light brown sugar
2 teaspoons vanilla extract
1 cup plain flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
2 1/2 cups rolled oats
200g white chocolate, chopped
1 teaspoon ordinary salt
Baking tray(s) with baking paper or grease with butter.
Preheat oven to 180 degrees celcius.
- Cream butter and sugar in a bowl.
- Stir in egg and vanilla.
- Add flour, ordinary salt, baking soda, baking powder to mixture.
- Add oats and white chocolate.
- Spoon mixture onto baking trays.
Spoon mixture onto trays lined with baking paper (if you have it).
Put in the oven for 10 minutes at 180 degrees celcius.
If you like biscuits soft: take them out when they're light brown.
If you like biscuits crunchy: take them out when they're dark brown.
Ta da! Best. Biscuits. Ever.
I can recommend them for research-related tantrums, and I'm sure they are good for other kinds of tantrums too. Enjoy. x