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oat biscuits piled on white plate

Oat Biscuits

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 4 votes
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Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
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
  • 1 teaspoon baking powder
  • 120g (1 ½ c) Porridge oats / rolled oats
  • ½ teaspoon salt
  • 125g (½ c) Butter
  • 40 g Soft Brown Sugar
  • 40 g Granulated Sugar
  • 2 tablespoons Golden Syrup
  • ½ teaspoon Bicarbonate of Soda

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 / golf 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.

Video

Notes

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

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