On ANZAC day, I decided against making Anzacs in favour of a biscuit with rolled oats and fruit. I know I should have been making Anzacs but I do like a bit of fruit in my biscuits.
I made Merle’s (Merle Parrish, Merle’s Kitchen) Oatmeal Cookies which were all right but a little too cakey for my liking. The next day, I thought I would try again. This time I searched ‘rolled oats’ on Eat Your Books and came up with this recipe from the Australian Women’s Weekly Cookbook (1979 edition).
What caught my eye about the recipe was the inclusion of marmalade. I am always on the look out for recipes that use marmalade. Many years ago, I made some mandarin marmalade that only gets used in cooking. It is well past its ‘best by’ date and has gone all sugary. And it was never that great to start with, which is probably why it has lasted so long. So, if you have some marmalade in the cupboard that has been there a little too long, here is a great little recipe that will use it up and, as a bonus, provide you with some great tasting, rustic-looking biscuits.
- 85g butter
- ½ cup brown sugar
- ½ cup caster sugar
- 1 tsp vanilla essence
- 1 egg
- 1½ cups plain flour
- ½ tsp baking powder
- ½ tsp bicarbonate of soda (baking soda)
- ½ tsp salt
- ½ tsp ginger
- ½ tsp cinnamon
- ¼ cup marmalade
- 1¼ cups rolled oats
- 1 cup chopped raisins (I used sultanas; choc bits would also work.)
- Line trays with baking paper and set aside.
- Preheat oven to 200°C.
- Sift dry ingredients together in a separate bowl and set aside.
- Cream butter and sugars until light and fluffy.
- Beat in egg and vanilla.
- Add the marmalade and combine well.
- Stir in the sifted dry ingredients, then oats and raisins.
- Drop teaspoons of dough onto prepared trays.
- Bake in preheated oven for 10-15 minutes, until evenly browned.