The Baking Biker

Baking Biker The

Fancy a taste of Swedish biscuit with a hint of Bakewell tart? Why not try this tasty, oaty recipe, invented by our very own baking bike, Sarah Freeman – ideal for a steady injection of energy on a long ride.

SARAH FREEMAN She’s not only a keen cook and cyclist, Sarah’s also an active member of her local Women’s Institute in Lincoln, and she delights in creating delicious and nutritious snacks for her fellow cyclists.

A Scandinavian snack with a dash of Derbyshire tart

This recipe involves a mash-up of Ikea biscuits and a Bakewell tart. The Ikea biscuits have a golden syrup flavour that I struggled to replicate at first. But then I decided to try an all-time classic of raspberry and almond to recreate a Bakewell tart flavour – which always makes me think of my times cycling in the Peak District. If you’ve never had Ikea biscuits, it’s worth the effort. The recipe has a high oat content, and unlike a flapjack, contains less sugar, so the energy should be released steadily.

INGREDIENTS ● 85g butter ● 200g porridge oats ● 3 tbsp of ground almonds ● 1 tsp of almond essence ● 85g sugar ● 1 egg ● Raspberry jam METHOD ● Cream the sugar and butter. Add the egg, the ground almonds and almond essence. Combine well and mix in the oats. ● In fairy cake cases spoon one tbsp of oat mix, press down well, add a teaspoon of jam and cover with another tablespoon of oat mix. ● Bake at 180 fan/200 or GM for about 10 minutes. ● The raw ingredients freeze well and the baked bites keep for up to five days in an airtight container.