Oat Biscuits is a traditional British recipe for a classic oat biscuit that can be served by itself or with sweet or savoury toppings. The full recipe is presented here and I hope you enjoy this classic British version of: Oat Biscuits.
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I’m a big fan of oats and love oat biscuits. These are a more traditional version that I’ve been experimenting with of late. It’s a rainy Sunday morning and I’m making two batches, one ordinary and one malty. I’m writing up the more traditional version for now, but will be back with the alternate versions shortly. These are great as a treat with a cup of tea or coffee. This traditional version uses golden syrup, but I’ve successfully made these with honey, too.
Sift the flour into a bowl then mix in the baking powder, porridge oats and sugar.
Combine the butter, syrup and milk in a small saucepan (or in the microwave) heat gently, stirring, until the butter has melted and the ingredients have combined.
Allow to cool slightly, then add the liquid to the dry ingredients. Mix until the liquid covers all the oat mixture and everything is well combined.
Tale spoonfuls of the mixture and transfer onto the baking tray. Shape into rounds, leaving enough space between each biscuit as they will spread whilst cooking.
Once all the mixture is used up transfer to the centre of an oven pre-heated to 180°C (160°C fan/355°F/gas mark 3). Bake for 10-15 mins, or until golden brown. Allow to cool on the tray for 5 minutes before transferring to a wire rack to cool completely. Once cooled, store in an air-tight tin.
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