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    Home » Baking Recipes

    Oat Biscuits

    AU$0.11 | £0.04 per serve
    By Robyn | Published: Jan 27, 2023 | Modified: Jan 27, 2023

    TO THE RECIPE
    stack of oat biscuits with text overlay to create pin for Pinterest

    Oat biscuits are a classic bake, always a popular biscuit in the biscuit tin, and for good reason. Made with store cupboard ingredients, this easy egg free biscuit recipe is loved by young and old. Delicious with a cup of tea or glass of milk, these are biscuits that are made for dunking!

    oat biscuits piled on white plate
    Jump to:
    • Why we love this biscuit recipe
    • Ingredients notes and substitutions
    • How to make this oat biscuit recipe
    • FAQ
    • My recipe tips
    • Variations
    • Storage
    • More easy biscuit recipes
    • Oat Biscuits

    Why we love this biscuit recipe

    • I have been making this recipe for years as these easy oat biscuits are quick to make, last for ages in the tin, and can be frozen too.
    • Oats are a delicious and budget friendly ingredient, and make the best cookies / biscuits, from flapjacks or oaty biscuits.
    • These east oat biscuits are a biscuit that I love to make as they are a simple biscuit recipe that takes just minutes to prepare and is a melt and mix recipe.
    • They travel well, so are great biscuits for taking on a picnic, packing in a lunchbox or grabbing for an after school snack on the way to sport lessons.

    Ingredients notes and substitutions

    • Oats – rolled oats or porridge oats.
    • Flour – I use wholemeal flour as I like the slight nuttiness it adds to the biscuits which reminds me of a Hobnob. You can use white flour if you prefer.
    • Sugar – White sugar and soft brown sugar provides a crispness but also a slight chew.
    • Golden syrup – this light inverted sugar syrup is a pretty common ingredient in many British cakes and bakes, the most popular brand being Tate and Lyle. You can get CSR golden syrup in Australia, or use supermarket own brand of syrup.
    • Butter – you can use margarine if you prefer.
    • Bicarbonate of soda – aka baking soda. Helps create a light cookie.
    • Baking powder – adds extra lift to create light cookies, and also creates a soft oat cookie with a slight chew.
    ingredients needed to make the recipe weighed out and placed in individual bowls.

    How to make this oat biscuit recipe

    For full recipe and ingredient quantities, please scroll down to recipe card at end of post.

    1. Mix the flour, oats, baking powder and salt together in a medium sized mixing bowl.
    2. In a small saucepan, melt the butter/margarine, soft brown sugar, white sugar and golden syrup over a medium heat until the sugar is dissolved, stirring occasionally to help the sugar dissolve. Don’t let it boil (although if it starts to boil, don’t worry).
    oats and flour in Pyrex mixing bowl
    butter, brown sugar, white sugar and golden syrup in a saucepan.
    1. Take the butter and sugar mixture off the heat and add the bicarbonate of soda then stir, as you stir it should fizz up and look like the picture on the left below.
    2. Pour the wet ingredients over the dry ingredients and stir to combine.
    The melted butter and sugars in the pan once the bicarbonate of soda is added.
    The wet ingredients added to the dry ingredients.
    1. Leave to cool slightly for a couple of minutes – the biscuit dough will thicken as it cools and therefore be easier to roll into balls.
    2. Take spoonfuls of the mixture and roll into a ball between your hands, around the size of a walnut or golf ball.
    The consistency of the biscuit dough once mixed.
    A hand shaping a ball of dough into a ball.
    1. Place the biscuit dough balls on 2 baking sheets lined with baking paper, leaving a gap of 2-3 cm / 0.75 – 1.2 inches between them.
    2. Flatten the balls gently with a fork. Towards the last balls the fork will begin to stick slightly, you can gently pull it off, or if it is sticking too much and breaking the biscuit dough, give the fork a quick rinse under the tap and dry before using it again.
    two balls of dough on lined tin.
    1. Place in the preheated oven and bake for 10-12 minutes until the biscuits are light golden. Leave on the tin for a couple of minutes then move to a wire rack to cool completely.
    A wire cooling rack topped with freshly baked oat cookies.

    FAQ

    Can you freeze oat biscuits?

    Yes you can. Cool the biscuits completely, then wrap well in baking paper / baking parchment and place in a plastic container with a lid or a sealable plastic bag. Freeze for up to 2 months.

    Can I use self raising flour instead of plain flour to make oaty biscuits?

    Yes you can use self raising flour: use 125g of self raising flour and leave out the baking powder.

    My recipe tips

    • On the day they are baked the oat biscuits are crunchy, but over the next days they soften slightly. Whilst still firm, they will not have quite that crispy crunch.
    • Don’t use too much bicarbonate of soda as too much will cause the biscuits to have a bitter taste.
    • Wait a few minutes after they have come out of the oven before you move them to a cooling rack as they are quite delicate when warm.
    close up of biscuits on plate, with some on wire cooling rack just visible behind.

    Variations

    • Chocolate – drizzle 80g (2.5 oz) of melted milk chocolate or dark chocolate over the cooled biscuits. You could also use a combination of the two.
    • Raisins or sultanas – add 80 g (½ c) of raisins or sultanas to the dough – stir in to the dry ingredients.
    • Cinnamon – stir in ½ a teaspoon of ground cinnamon in with the flour.

    Storage

    • Room temperature: Store the biscuits in an airtight container/tin for up to 5 days.
    • Freeze: Cool the biscuits completely, then wrap well in baking paper or baking paper, and place in a sealable plastic bag or container with a lid to help prevent freezer burn. If you wrap them individually in baking paper then you can easily take out as many as you need at a time.

    More easy biscuit recipes

    • Lemon Biscuits
    • Bourbon Biscuit Recipe
    • Scottish Shortbread
    • Caramilk Cookies
    close up of half eaten oaty biscuit on plate to show the crumbly texture.

    Oat Biscuits

    Author: Robyn

    Oat biscuits are a classic and popular biscuit in the biscuit tin, and for good reason. Made with store cupboard ingredients, this easy egg free biscuit recipe is loved by young and old.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 13 mins
    Total Time 23 mins
    Course baking, biscuits, Snack, Snacks | Lunchbox
    Cuisine British
    Servings 18 biscuits
    Calories 124 kcal

    Equipment

    • 2 baking trays / baking sheets

    Ingredients
      

    • 125g (½ c + ⅓ c) Plain wholemeal flour ($0.25 / £0.08)
    • 1 teaspoon baking powder ($0.10 / £0.03)
    • 120g (1 ½ c) Porridge oats / rolled oats ($0.23 / £0.16)
    • ½ teaspoon salt ($0.01 / £0.01)
    • 125g (½ c) Butter/Margarine ($0.70 / £0.08)
    • 40 g Soft Brown Sugar ($0.14 / £0.07)
    • 40 g Granulated Sugar ($0.05 / £0.03)
    • 2 tablespoons Golden Syrup ($0.41 / £0.13)
    • ½ teaspoon Bicarbonate of Soda ($0.02 / £0.01)

    Instructions
     

    • Preheat the oven to 160˚C fan / 180˚C /320˚F convection / 356˚F.
    • Line two baking trays with baking paper.
    • Mix the flour, oats, baking powder and salt together in a medium mixing bowl.
    • In a small saucepan, melt the butter/margarine, soft brown sugar, white sugar and golden syrup over a medium heat until the sugar is dissolved and the butter has melted, stirring occasionally.
    • Take off the heat and add the bicarbonate of soda and stir. It should almost 'fizz' when you mix it into the liquid.
    • Pour the wet ingredients over the dry ingredients and stir to combine. Leave to cool slightly for a couple of minutes to thicken and make it easier to roll in to balls.
    • Place walnut / gold ball sized spoonfuls of the mixture on to the lined baking sheets, leaving a gap of 2-3 cm / 0.75 – 1.2 inches between them to allow the biscuits to spread slightly.
    • Gently flatten each ball slightly with a fork.
    • Place in the preheated oven for 10-12 minutes and bake until golden.
    • Leave on trays for a couple of minutes then transfer to a wire rack to cool completely.
    • Store in an airtight container, or cool and then freeze for up to 2 months.

    Notes

    Estimated costs: Australia $1.91. Per biscuit = $0.11
    UK £0.60. Per serve = £0.04
    America – I am yet to calculate the estimated ingredients costs to make this recipe in the US. If you would find it useful please contact me and I’ll get calculating 🙂 
    Oats – rolled oats or porridge oats.
    Flour – I use wholemeal flour as I like the slight nuttiness it adds to the biscuits which reminds me of a Hobnob. You can use white flour if you prefer.
    Sugar – White sugar and soft brown sugar provides a crispness but also a slight chew.
    Golden syrup – this light inverted sugar syrup is a pretty common ingredient in many British cakes and bakes, the most popular brand being Tate and Lyle. You can get CSR golden syrup in Australia, or use supermarket own brand of syrup.
    Butter – you can use margarine if you prefer.
    Bicarbonate of soda – aka baking soda. Helps create a light cookie.
    Baking powder – adds extra lift to create light cookies, and also creates a soft oat cookie with a slight chew.
     

    Nutrition

    Calories: 124kcalCarbohydrates: 16gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 153mgPotassium: 55mgFiber: 1gSugar: 6gVitamin A: 249IUVitamin C: 0.01mgCalcium: 23mgIron: 1mg
    Keyword easy baking, egg free baking, oat biscuits, oat recipe

    HAVE YOU MADE THIS RECIPE?

    I’d love to see your creation!

    Tag me! #atmrsjoneskitchen
    Tag me! @atmrsjoneskitchen

    Or just leave a comment below!

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    Reader Interactions

    Comments

    1. Alex says

      February 12, 2021 at 3:38 pm

      5 stars
      Our go-to afternoon tea! We just love these!

      Reply
      • Robyn says

        February 13, 2021 at 8:37 am

        So happy to hear you like them! 🙂

        Reply

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    Robyn Jones, Recipe Developer & Food Photographer

    Robyn Jones

    Recipe Developer | Food Photographer | Writer

    Hi! I'm Robyn, a toddler mum with a passion for all things food! Having moved internationally 7 times in the past 12 years I have developed a love of making international recipes into family friendly ones you can make in your own home, with local ingredients; wherever you live!

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