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!

Ingredients:

• 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

Method:

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