100 g margarine or 50 g margarine and 50 g white cooking fat
1/3 cup (65 g) caster sugar (superfine granulated)
25 ml beaten egg
1 cup + 3 tbsp (125 g) self raising (self rising) flour
a pinch of salt
rolled oats for coating
fat for greasing
4 - 5 glace cherries
1/3 cup (65 g) caster sugar (superfine granulated)
25 ml beaten egg
1 cup + 3 tbsp (125 g) self raising (self rising) flour
a pinch of salt
rolled oats for coating
fat for greasing
4 - 5 glace cherries
method
1. Heat the oven to moderate, 180°C, gas mark 4.
2. Cream the fat and sugar until pale and fluffy.
3. Add the egg, a little flour, and the salt, and beat again.
4. Stir in the remaining flour and shape the mixture into 16-20 round balls with the hands.
5. Place the rolled oats on a sheet of greaseproof paper and toss the balls in them to coat them evenly all over.
6. Place on 2 greased baking sheets.
7. Place a small piece of glace cherry in the centre of each.
8. Bake for about 20 minutes until pale golden-brown.
9. Leave to cool for a few minutes on the trays, then cool on a wire rack.
2. Cream the fat and sugar until pale and fluffy.
3. Add the egg, a little flour, and the salt, and beat again.
4. Stir in the remaining flour and shape the mixture into 16-20 round balls with the hands.
5. Place the rolled oats on a sheet of greaseproof paper and toss the balls in them to coat them evenly all over.
6. Place on 2 greased baking sheets.
7. Place a small piece of glace cherry in the centre of each.
8. Bake for about 20 minutes until pale golden-brown.
9. Leave to cool for a few minutes on the trays, then cool on a wire rack.
serving amount
makes 16-20
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