Quick and simple to make, with a light nutty flavour. Using small oats and chestnut flour which is often found in France for baking, which adds a natural sweetness and is light and fluffy.


INGREDIENTS

Makes 12
250gm Small rolled oats (lighter in texture)
100gm Chestnut Flour *
50gm Muscavado Sugar
50gm Unsalted Peanuts
50gm Saltana’s
2 Tsp All spice
1.5 Tsp Grated fresh ginger
2 Tsp Baking powder
200ml Sunflower Oil
200ml Water

Preparation
Pre-heat oven 200°C/400°F
Oil 2 baking trays or place grease proof paper on both.
Mix together all the dry ingredients and then add the oil. Adding in enough water so that the mixture is firm and still holds. Take a Tablespoon of mixture and place on the baking tray one inch apart as the will slightly flatten in the oven. Repeat until all mixture is used.
Place in the oven for 12 - 15 mins until golden in colour. Leave on a drying rack to cook.
You can eat as they are or add a dollop of fromage blanc and fruits of the forest coolie.

*Millet or a GF all purpose flour can be used if Chestnut not available
(Ingredients adapted from original Sivananda Cookie recipe)