In my excitement the last time I was at the grocery store, I didn’t find all-purpose flour, but I did find self-raising flour. I was sceptical that I could use self-raising flour instead of all-purpose flour, but found that you can.
If the recipe needs up to 1 teaspoon of baking powder with 1 cup of all-purpose flour, you can use one cup of self-raising flour instead without any baking powder. This is great news to me, who now loves baking.
I used this recipe, https://www.melskitchencafe.com/thin-and-crispy-oatmeal-cookies/ adapting it a bit with what I have. I have no granulated sugar along with no all-purpose flour, or light brown sugar.
Besides the fact that these cookies are delicious, they were very quick to make. 30 minutes!
- 1 cup Soft brown sugar
- 1 cup Self-raising flour
- 14 Tbsp Butter
- 1 cup Oats
- 1 tsp Vanilla essence
- 1 Egg
- A few grinds of salt
Prep time: 14 minutes; Cooking time: 16 minutes
- Heat the oven to 180 degrees Celsius
- In a mixing bowl, add the self-raising flour, soft brown sugar, oats and salt and mix everything together
- In a Pyrex glass jug, scoop in the butter and pop it in the microwave on a low heat for 2 minutes
- In the jug, beat an egg into the butter and add the vanilla essence
- Add the contents of the jug to the mixing bowl and mix everything together
- Grab a baking tray and line with a baking paper sheet
- With freshly washed hands grab tablespoon-sized dough piece, roll into a ball and flatten on the baking sheet
- Repeat with the rest of the dough, keeping the dough balls about 2 cm apart
- Pop the cookies into the oven for 16 minutes until they are golden brown
- Take them out when they are done and lie them out on a cooling rack