I’m definitely not the perfect biscuit baker and that is why I love this recipe so much.
Despite the fact that it is a healthy low GI biscuit and suitable for diabetics it is also so easy to make and totally fool-proof!
The soft and moist biscuit with a hint of sweet strawberry jam is a perfect tea time treat and great for the kid’s lunch boxes. The strawberry spread can also be replaced with apricot jam.
I’ve used Rhode’s Strawberry spread with no added cane sugar.
150 ml Lite margarine
200 ml Brown Sugar
5 ml Vanilla essence
500 ml Flour
250 ml Oat bran
5 m Baking powder
Pinch of salt
5 ml Cinnamon
150 ml Strawberry spread
Cream the margarine and sugar until light and fluffy. Add the egg and Vanilla essence and beat for 1 minute. Sift the flour and baking powder and add to the mixture, mix. Add the oat bran, salt and cinnamon, and work to a soft crumbly dough. Add a bit of milk if necessary. Press and pat half the mixture into a greased baking sheet or swiss roll pan. Spread evenly with apricot spread and grating the remainder of the dough on top. Bake at 180 degrees for 25 -35 minutes. Cut into 40 fingers when cool.
This biscuits is great as a dessert. Place the biscuits on the bottom of ramekins and full with low-fat custard, crumble another biscuit on top with a strawberry on top and serve.