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Ingredients
- 1 cup wholemeal plain flour
- 1 teaspoon baking powder
- 1 teaspoon mixed spice
- 1 egg
- ½ cup skim milk
- 1 teaspoon liquid artificial sweetener
- 80 g butter
- ½ teaspoon imitation vanilla essence
- 3 breakfast cereal biscuits, crushed
- 1 cup rolled oats
Method
1. Sift together flour, baking powder and spice; add husks from sifter to bowl and set aside.
2. Beat egg, milk, sweetener and vanilla essence.
3. In another bowl, beat butter with one tablespoon of flour mixture until creamy. Add remaining dry ingredients alternately with egg mixture, stirring until blended.
4. Stir in breakfast cereal biscuits and oats, mixing to a stiff dough. Knead gently. On a floured surface, roll out dough to 5 mm thickness.
5. Cut into 24 rounds with a scone cutter. Place on a greased baking tray. Allow room for spreading. Bake in a moderately hot oven (190° C) for 15–20 minutes or until crisp and golden. Cool completely on the tray.
6. Store in an airtight container.
