60g self raising flour
60g unsalted butter
25g porridge oats
1/3 tsp baking powder
1/3 tsp bicarbonate of soda
1 tbsp golden syrup
Golden syrup to serve
300g marscapone cheese
1 tbsp vanilla extract
1 tbsp icing sugar
Preheat the oven to 180°C.
To make the oat biscuits, take a mixing bowl and add the self raising flour, sugar, porridge oats, bicarbonate of soda, and baking powder. Stir the ingredients through a little.
Now soften the butter so it is just melted, combine with the golden syrup and add to the bowl of dry ingredients. Mix throughly.
Take a flat baking tray and place a large piece of grease proof paper on it.
Shape the biscuit mix into little balls roughly 25mm in diameter, space widely apart on the baking tray as they will spread out when baked, do not flatten.
Place in the oven for approximately 10 minutes or until the biscuits start to turn golden brown. The biscuits will now need to rest on a cooling wire to firm up. Now is the time to correct any misshapen ones as they won't stay soft for long.
Take the mascarpone and mix in the vanilla extract and icing sugar. You can add a splash of water if you would like a slightly less viscous consistency.
Slice the 5 figs into 6 pieces so that it will be 5 pieces for each serving.
Assemble on small plates with the oat biscuit followed by the marscapone, figs and a good swirl of golden syrup to finish. If you prefer you can use honey.
If you choose to give this recipe a go, I would recommend making double or triple the amount of oat biscuits, as they are really nice on their own. If the biscuits are left out they will soften and morph into floppy flap jacks, but if sealed properly they will keep their crunch for a few days.
…or just make flapjacks!
My sister and I spent a great deal of our childhood making biscuits or salt dough sculptures in my mother's attempt to try and pacify us for a brief moment. Alway brings back memories.