This is a famous American recipe, I believe; I first tasted it in the home of a hospitable friend, years ago. I thought the biscuits delicious and she generously shared the recipe, straight away.
Since then my friend has passed away and now walks other skies in freedom. She was a lovely person and I remember her whenever I make these cookies. A good memorial.
Unbaked chocolate cookies.
I was given the ingredients in American measurements; You can use a measuring jug that has fluid oz on it and allow 8 floz per cup.
In a mixing bowl, mix together:
3 cups of porridge oats,
4 tablesp cocoa powder,
pinch of salt and a
dash of vanilla essence. Stir together.
In a large, heavy saucepan, melt together:
2 cups granulated sugar
1/2 cup milk
1 stick butter (4 oz, 112 grams)
Bring this mixture up to a full rolling boil and boil for two minutes by the clock.
Cool for a brief minute, pour over the dry mixture and stir together.
[Optional; you may add at this stage, a quarter-cup of peanut butter.]
Drop by teaspoonfuls on to greaseproof paper, leave to cool.
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Notes: this can be knocked up very quickly from store-cupboard ingredients so it's a handy recipe for school treats or unexpected guests. Its pretty sweet as given, I often reduce the sugar a bit. I never use the peanut butter so can't report.
My friend told me that the texture - whether chewy or brittle - is governed by the length of boiling so an experienced hand can "tune" it to taste by boiling longer or shorter...I can't manage this. If they come out right they should cling together and be manageable; you might have to flatten them a bit with a fork.
Delicious and popular and even a way to sneak some whole cereal into the diet!
Thank you, Linda.
