Maple Glazed Oat Biscuits
1 cup All The Things Raw Turmeric Butter
2 cups rapadura sugar
2 flax eggs (mix 2 tbsp ground flax seed with 4 tbsp water)
1 tsp vanilla extract
3 cups rolled oats
1-1/2 cups unbleached spelt flour
1 tsp salt
1 tsp baking soda
1 tsp mixed spice
2 cups icing sugar
Set oven to 180C.
In a mixing bowl, cream butter and sugar.
Add flax eggs, one at at time, beating well after each addition. Beat in vanilla.
Combine the remaining ingredients; gradually add to creamed mixture.
Place biscuits 3 cm apart onto baking sheets. Flatten lightly with a fork.
Bake for 10-12 minutes or until lightly browned. After cooling a couple of minutes, move to a wire rack to cool.
Let the biscuits cool completely before you dip them, otherwise they may break in the process.
Whisk the maple syrup into the icing sugar until it forms a glaze. Transfer the glaze to a shallow bowl to make the biscuit dipping easier.
Dip each biscuit face down into the glaze and then lift straight up, letting some of the excess drip off. Turn the biscuits upright and set on a wire rack to dry. Do a test biscuit or two ~ if the glaze seems too thick, thin with a little water. If it’s too thin, whisk in more icing sugar. You want the crackles to show through on the top of the biscuit.
Let the glaze dry before serving or storing.