So called because they melt in the mouth...
(from The Cranks Recipe Book, P199)
Cream the butter and sugar until light & fluffy
Beat in the egg and vanilla essence
Work in the flour and rolled oats
Form the mixture into walnut-sized balls and coat with rolled oats
Place well apart on a greased baking sheet and flatten slightly
Bake in the oven at 180'C (350F/GM4) for 15-20 mins until golden
Cool slightly before transferring to a wire tray.
Makes 12-14 biscuits
150g / 5oz butter or margarine
75g / 3oz raw brown sugar
15ml / 1tbsp beaten egg
1/2 tsp vanilla essence
100g / 4oz 100% wholemeal self-raising flour
25g / 1oz porridge oats
extra porridge oats to coat
