Recipe: Oat biscuits – just like you can buy in the shops…

Crunchy Oat Biscuits

Our boys love biscuits, but are hugely choosy about which ones they like – no dried fruit, no icing, no filling (they make an exception for Bourbon biscuits), no wafers, no nuts, no caramel – you get the picture! If I buy an emergency packet of shop biscuits their favourites are McVities Digestives or Hobnobs, or if it is an ENORMOUS (and very messy) treat then Choco Leibniz are the epitome of chocolately, biscuity goodness…

The point of this is, when I am making biscuits at home, it has to be something that fits their exacting specifications – otherwise Sandy and I will eat them all … which at the time might be great, but it’s not so good when it comes to fastening up trouser buttons…

So this afternoon I spent about 3 hours and quite a lot of calories, working on a recipe to make a biscuit that tastes a little bit like a Hobnob… 70 biscuits or so later – this is what I came up with.  They’re pretty good…  Crunchy and chewy all at the same time, and with the oats and wholemeal flour, they have that little bit of goodness to them too.

Crunchy Oat Biscuits

  • Servings: around 20 biscuits
  • Print

80g butter
70g plain wholemeal flour or wholemeal spelt flour
80g rolled oats
1 tsp baking powder
100g Demerara sugar
1 egg
a couple of drops of vanilla essence

  • Preheat your oven to 160C  or Gas Mark 3.
  • Line 2 large baking trays with baking parchment or silicone paper.
  • Melt the butter in a large pan.
  • Allow the butter to cool for a couple of minutes and then stir in all the other ingredients.  Mix thoroughly until well combined.
  • Allow the mixture to cool and stiffen a little – this makes it easier to handle.
  • Put teaspoonful-sized lumps of your mixture on your baking trays – leaving around 4cm between each lump (the biscuits need room to spread).  It helps to use another teaspoon to scrape the mixture onto the tray – it’s quite a sticky dough.   I got around 10 biscuits on each tray.
  • Bake for 12-15 minutes (check after 1o minutes if you have a fan oven), until the biscuits have spread out and are golden brown in colour.
  • Allow to cool for a few minutes on the baking tray and then transfer to a wire wrack to finish cooling.
  • Store in an airtight tin.

Hope you enjoy these – they certainly went down well with my usual focus group.

9 thoughts on “Recipe: Oat biscuits – just like you can buy in the shops…

  1. oh these look great.

    Now, if you can just come up with a recipe for home-made Rich Tea biscuits my household biscuit needs will be all set. 🙂

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