Great Western Runners

115g unsalted butter

115g light muscovado sugar

1 egg

1 tsp vanilla essence

150g self-raising flour

75g porridge oats

115g plain chocolate roughly chopped

115g white chocolate roughly chopped

Preheat the oven to 190C/375F/Gas 5 and grease two baking trays.

Cream the softened butter and sugar until pale and fluffy, add the egg and vanilla essence and beat well.

Sift the flour over the mixture and fold in lightly with a metal spoon, then add the oats and chopped plain and white chocolate and stir until evenly mixed.

Place small spoonful of the mixture in 18 rocky heaps on the prepared sheets leaving space for spreading.

Bake for 15-20 minutes until beginning to turn pale golden.  Cool for 2-3 minutes on the baking sheets before transferring to a wire rack to cool.

These last about 10 minutes on average once the tin is opened!

The last recipe is a rock solid favourite and found with great frequency in the Oughton cake tin, it is cherry almond loaf cake and is delicious.

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