50g coarse peanut butter (salt and sugar free)
1 tsp olive oil
185g low-salt ham or chicken stock
100g porridge oats
100g wholemeal flour
1oog plain white flour
- Combine all of the ingredients in a large bowl, mix together well and knead until you have a stiff dough. Wrap the dough in clingfilm and leave in the fridge for 30 minutes to cool. Set the oven to 200oC.
- Divide the dough into two balls. On a lightly floured surface, roll the dough out until it is about 1 cm thick, cut into small biscuits, and transfer to cookie sheets. Bake for about 15 minutes.
I have to admit I was actually quite nervous about these. Cooking for a loved one for the very first time is always a challenge because there is so much more than just a good meal at stake. While it is true that in our short time with us Ronia has not shown any signs of being a fussy eater, in some ways that only intensified the pressure. I think I can cope with the idea that my cooking may not be up to the standards of the man from the Michelin guide, but how would I feel if my biscuits were rejected by a diner who only the day before had been happily licking fresh bird poo off the garden wall? Needless to say, my fears were unfounded and Ronia wolfed them down, even becoming gratifyingly distressed when one of them disappeared between a gap in our floorboards.
Now where did that damn biscuit go?