Makes 24Print This page
- 60g healthier margarine spread*
- ½ cup sugar
- 1 teaspoon vanilla extract
- ½ cup plain wholemeal flour
- ¼ cup self-raising flour
- ¼ cup corn flour
- ¼ teaspoon bicarbonate of soda
- ¼ cup Lowan Quick Oats
- 2 tablespoons reduced fat milk
- ¼ cup Lowan Quick Oats, extra for coating
- 1½ tablespoons raspberry, apricot jam or strawberry jam
Pre-heat oven to 180℃/350℃ (160℃ fan-forced) and line two baking trays with baking paper.
Cream together the margarine spread, sugar and vanilla with a hand held mixer in a medium bowl.
Sift together the plain wholemeal and self-raising flours, corn flour and bicarbonate of soda returning any husks from the wholemeal flour and stir into the creamed mixture.
Place the extra oats for coating in a small bowl.
Roll a teaspoonful of mixture into a small ball and toss in extra oats to coat. Place on the prepared baking trays. Repeat with remaining mixture leaving room for biscuits to spread.
Make a small deep hole in the centre of each biscuit using the top of a round handled wooden spoon and place ¼ teaspoon jam into each hole.
Bake for approximately 8 minutes or until golden.
Cool on trays before transferring to a wire cooling rack.
Store in an airtight container.
TIP - As the jam spreads during cooking each biscuit only needs a small amount of jam.
*Healthier margarine spreads – e.g. margarine spreads made with canola, sunflower, soybean, safflower or olive oils