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Ingredients:
250gms plain flour
240gms oats
200gms caster sugar
100gms unsalted butter
75gms light brown sugar
1 tbsp water
1 tsp baking powder
1 tsp vanilla essence
¼ tsp ground cinnamon
2 eggs
Method:
Preheat oven to 175⁰C
Beat butter and sugar until smooth and creamy. Add eggs, vanilla and water and mix well. Add salt, baking powder and cinnamon and again beat together. Then add the flour, mix until just combined. Add the oats and mix again until just combined.
Drop spoonfuls of the mixture onto a lined baking tray, leaving space in between each one. Bake for appx 8-12 mins depending on the size of each biscuit. Once cooked. Leave to cool on a wire rack.
Enjoy
Gaby Van Clarke
Water is a source of life and vitality. As we age our bodies are less able to hold water so our skin sags, our bones become brittle, our hair drier, thinner and frizzy.
Introduced by Portuguese merchants in the 16th century, and adapted over time to suit Japanese tastes, this light bouncy sponge is considered a traditional Japanese speciality. More delicate and airy than a regular sponge cake, castella ( カステラ, kasutera) is famous for a fine and moist crumb.