Syrupy Oaties

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Sometimes there is the need for a cookie that is a little more wholesome, a little more sturdy, a little less fancy. In those times this is the cookie to turn too – they may look unassuming but boy, do they pack a punch of oaty, syrupy goodness – just perfect for days out and getting an energy boost.

Syrup Oaties (dairy-free, egg-free, nut-free soya-free, sesame-free, vegetarian and vegan)

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makes about 24

  • 150g plain flour
  • 2 tsp baking powder
  • 150g rolled oats, ideally small
  • 150g sugar
  • 150g dairy-free spread/margarine
  • 3 tbsp golden syrup (maple syrup or honey if you need)
  • 2 tbsp dairy-free milk

– Preheat the oven to 180 degrees centigrade/gas mark 4
– Lined two cookie sheets with parchment
– Place all the dry ingredients into a bowl and stir
– Melt together the spread, syrup and dairy-free milk
– Pour into the dry ingredients and mix well
– Roll out tbsp sized balls of dough and gently press down onto the baking sheets
– Bake for 10-15 minutes until golden
– Cool on a wire rack

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Cinnamon Syrup Crinkles

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It was one of those busy days – a jam packed morning, followed by a picnic and afternoon out. So there was no time to shop, but still a need for something safe to take on the picnic. If any of you have limited diets you will recognise the fact that you can never go anywhere unprepared. There is, if any, limited choice (think some flavours of crisps, possibly a plain baked potato, chips (maybe) and fruit) – not exactly enough to keep you happy and healthy. Besides, there always remains the possibility of not being able to find anything suitable.

So here’s a quick, simple and extremely tasty and versatile biscuit recipe using just basic store cupboard ingredients – the kind of things you find when you rummage in the larder!

Cinnamon Syrup Crinkles (dairy-free, egg-free, nut-free, sesame-free, soya-free, vegetarian and vegan)

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  • 110g(1/2 cup) self-raising flour
  • 1 tsp bicarbonate of soda
  • 1/4 tsp salt
  • 40g (1/4 cup) dairy-free spread
  • 3 tbsps golden or maple syrup
  • 1 tbsp oat milk
  • 1 tsp cinnamon

– Preheat the oven to 180 degrees centigrade/gas mark 4
– Grease 2 cookie sheets
– Sift together the self-raising, cinnamon and bicarbonate and salt
– Rub in the spread with your fingertips until the mix resembles breadcrumbs
– Combine the syrup and milk. Pour into the dry mix and combine to form a soft but not sticky dough
– Roll out and cut any shape you like
– Place on the greased cookie sheets and bake for 10-15 minutes until golden.
– Cool on a wire rack.

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Lemon and Lime Cordial

I have no idea why I’ve always bought cordials, they’re so easy to make and homemade can only much more natural and therefore healthy than anything store bought. Citrus is one of Big S’s favourite flavours and since we’ve had colds hanging around for weeks I thought a big dose of vitamin C would do us some good. So my first foray into the homemade mixer world is lemon and lime.

This syrup/cordial is zingy and sweet, ideal as the base of a watery drink, or drizzled over cakes or slightly sharp fruit, or perhaps a great base for a cocktail. Inspired by a recipe from this month’s Jamie magazine, a bottle of this cordial will become a regular ingredient in our fridge, especially since Big S said it’s the nicest cordial she’s ever tasted 🙂

Lemon and Lime Cordial (dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)

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makes 500ml (multiply as necessary)

  • 1 lemon, juice and zest
  • 4 limes, juice and zest
  • 300ml caster sugar
  • 300ml water

– Zest the fruit with a vegetable peeler and place in a saucepan with the juice of the lemons and limes.

– Add the water and caster sugar.

– Heat and stir until all the sugar has dissolved, then simmer for five minutes until slightly syrupy.

– Pour into a sterilised bottle and keep in the fridge.