My littlie has a field trip this week and can’t take her insulated lunch bag so I am making very portable, robust food for this week’s lunchboxes.
These are easy and delicious, and made slightly healthier with the addition of oats and chia.
1 1/2 cups plain flour
210 gm dairy free spread at room temperature
1/2 cup loosely packed brown sugar
1/4 cup oats
1 or 2 tbsp chia seeds
Preheat oven to 180 degrees celcius.
In large bowl, mix spread and sugar until well combined.
Add remaining dry ingredients and stir to combine.
Flour clean surface. Make ball of mixture. Brak into 2 halves and set aside one half back into mucing bowl.
Roll log from mix, about the diameter you want your biscuits to be.
Slice about 2 cm off end. Roll into ball. Shape into disc and place on prepared tray. Repeat with all remaining mixture.
To add jam hole to each biscuit press the back of a half teaspoon into each biscuit on trays. Use same half teaspoon to scoop jam level amounts into each indent.
Bake for 10 to 12 minutes until biscuits are browned slightly on the bottom.
These freeze well with a layer of baking paper in between stacked biscuits.