Quick and Easy Oat Biscuits: A Timeless Treat for All Ages

Who doesn’t love the taste of classic oat biscuits. Especially one that has that special blend of crisp edge and a soft centre.

As biscuits go the oat biscuit is only easy but you will more than likely have the ingredients in the cupboard.

Delicious quick and easy oat biscuits everyone loves

The perfect balance of sweetness and chew these biscuits are so moreish. In style they can be compared to a Hobnob, just more rustic.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 24 biscuits

Course: Snack

Cuisine: English

Ingredients Equipment Method Notes

Ingredients

  

• 125 g self-raising flour
• 125 g dark or light brown sugar dark brown sugar gives a deeper taste
• 125 g porridge oats any large oat flakes will do
• 125 g butter can be margarine or dairy-free
• 1/2 tsp bicarbonate of soda (baking soda)
• 1 tbsp golden syrup can require up to 2 tablespoons if too dry to mould
• pinch salt

Equipment

• 1 large mixing bowl
• scales
• 1 small saucepan
• wire cooling rack
• 1 metal spoon
• oven
• parchment paper

Method

 

1. Preheat the over to 180 °C/350 °F/160 °C
2. Line two large baking trays with parchment paper and set aside
3. In the mixing bowl combine, flour, sugar, oats, bicarbonate of soda and salt. 
   125 g self-raising flour, 125 g dark or light brown sugar, 125 g porridge oats, 1/2 tsp bicarbonate of soda, pinch salt
4. Gently heat the butter/margarine and the golden syrup in the saucepan until melted
   125 g butter, 1 tbsp golden syrup
5. Add the wet ingredients to the dry and mix until well combined.
6. Taking a rounded tablespoon of the mixture roll into a ball in your hands and place on the backing tray.

   Leave space between each ball to be flatten out and spread during cooking.
7. Using a folk push down on each ball slightly flattening and use your fingers to reshape the flatten mixture into circles for a neater finish.
8. Place the trays into the oven and bake for 12 – 15 minutes until they are golden. 12 minutes will give a crisp edge and a chewy middle, whereas 15 minutes will give you a crisp biscuit.
9. Cool the biscuits on the tray for around 5 minutes to firm up and then transfer to a wire rack to cool. When completely cool store in an air tight container.

Notes

You can tailor your biscuits to be soft, crunchy or crunchy on the edge with a soft middle by adjusting the baking time.  The shorter the bake the softer they will be. Minimum time is 10 minutes.