There is a magical thing that happens when you combine baked goods with offices. Inbuilt cake radars have been fine-tuned over years and people can sniff the stuff from 20 desks away. Then suddenly, it’s gone.
These biscjacks are a perfect oaty 3pm office stopgap. Tea is mandatory.
P.S. They’re also really cheap to make!
Why are they eco?
I swapped butter for sunflower oil in this recipe, which helps cut down the carbon footprint. Oil, depending on the type and size of the bottle, has about half the footprint of butter. It’s such an easy swap that translates to many other recipes.
Makes 8 biscuit flapjacks
- 220g oats (any type)
- 40g brown sugar
- 1 tsp baking powder
- 2 tsp vanilla essence
- 70ml sunflower oil
- 30ml water
- 1 tsp cinnamon
- 8 blackberries (optional – they’re in season so pick them from the hedgerows!)
1. Preheat the oven to 190C/ 170C fan/ gas mark 5.
2. Whizz the oats with a blender or a hand blender until it is a coarse flour. It should only take a few seconds. Set aside 20g and put the rest in a large bowl. Mix with the brown sugar and baking powder. Add the vanilla essence, oil and water. Mix again.
3. With your two hands, scoop up a small bit of the mixture and push your thumb against your fingers three times, until the mixture has been pushed back into the bowl. Turn the bowl 90 degrees. Repeat until the mixture resembles sandy breadcrumbs.
4. Squash the mixture into a ball of dough and on a floured surface using the 20g remaining oats, then shape into a round circle or a rectangle, about 1cm thick. Cut into 8 triangles or squares. Push a blackberry into the centre of each one.
5. Bake for 25 minutes. Enjoy!