• Method

This recipe is adapted from the original created by Marguerite Patten OBE, who was an English home economist, food writer and broadcaster. She was one of the earliest celebrity chefs who became known during World War II thanks to her programme on BBC Radio, where she shared recipes that could work within the limits imposed by war rationing.

This recipe is from her Victory Cookbook which was written to help make the best of the rationed foods that were available during and after World War 11.

 

Makes 30 biscuits 5cm (2in) diameter

Begin by heat your oven to 180C/160C fan/350F/Gas 4 and oiling three baking trays.

 

  1. Cream the butter and sugars until light, then stir in the oats and flour until well mixed.
  2. Moisten gradually with the beaten egg until the dough forms a smooth pliable lump.
  3. Roll out to about 3mm thick (1/8in) and cut into rounds with a biscuit cutter.
  4. Lay onto the trays leaving space between each biscuit.
  5. Bake for 15 minutes until golden and firm, then cool on a wire rack.

Try icing in red white and blue stripes and give out to neighbours and friends. Leave them on the doorstep as a nice surprise.

 

arrow
recipes recipes recipes

Traditional Melting Moments

The full range of Hamlyn's of Scotland products are available from our online shop. Prices include courier delivery anywhere in the UK.

View Recipe
recipes recipes recipes

Mini Rhubarb Crumbles

The full range of Hamlyn's of Scotland products are available from our online shop. Prices include courier delivery anywhere in the UK.

View Recipe
recipes recipes recipes

Mum’s Sausagemeat Stuffing

The full range of Hamlyn's of Scotland products are available from our online shop. Prices include courier delivery anywhere in the UK.

View Recipe
recipes recipes recipes

Stuffed Almond Peaches

The full range of Hamlyn's of Scotland products are available from our online shop. Prices include courier delivery anywhere in the UK.

View Recipe