Bakewell bites were born from my incessant habit of trying to change EVERYTHING I cook.
We all have that one recipe that we all love, and mine is called Coats of Oats. It’s a hybrid, a kind of cake and a kind of biscuit. I love them, and I hope you do too!
We have been making them all week in classes, and it suddenly dawned on me that perhaps they could be altered slightly.
This is a major problem of mine. I can’t leave anything be. If something can be altered I try and alter it. That doesn’t mean that I think there is anything wrong with the original, as I said up there ☝🏽 I just can’t help myself!
This time though it worked! I changed the vanilla extract to almond essence and I also added a small amount of raspberry jam to the inside of the balls! Perfect little Bakewell bites.
Do you want the recipe? Of course you do.
These started out as coats of oats, but with just 2 changes, these delightful little treats were born
- 8 ounces Butter
- 4 ounces caster sugar
- 1 egg
- 10 ounces self raising flour
- 2 tsps almond essence
- raspberry jam
- 4 ounces porridge oats
Preheat the oven to 200°/180° Fan/Gas Mark 4
Cream the butter and sugar together,
Add the vanilla essence, egg and flour. Mix together until a soft dough is formed.
Take a large teaspoon of dough and roll it into a ball in the palm of your hands. Make a hole in the centre and add a small amount of jam. Seal the hole by rolling gently again.
Roll the ball of dough in the porridge oats and place on a baking tray. Continue with the rest of the dough.
Bake for 12-15 minutes at 200°/180° Fan/ Gas Mark 4
If you would like to come along and try a class out for yourself, full details of all classes can be found hereHave a great day, Maria xx