Australian oat porridge cookies are made by turning leftover cooked porridge into crisp biscuits with flour and sugar. A way to use up breakfast leftovers rather than waste them, they go into the oven in under twenty minutes.
Beat the softened butter with the brown sugar, then stir in the leftover porridge. Add the flour, baking powder and salt to form a soft dough.
Scoop small balls of dough onto a lined tray, pressing each one down lightly.
Bake in an oven preheated to 180°C for 15 minutes until the edges darken, then cool on the tray for 5 minutes before serving.
If the porridge is very wet, add a little extra flour, or the dough will spread too thin. Do not overbake; take them out as soon as the edges darken. Allergens: contains gluten (oats, flour).
Adding a handful of raisins to the dough brings natural sweetness; you can reduce the sugar by a tablespoon in that case.
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