This basic recipe for oat biscuits has infinite variations. Try adding other dried fruits, seeds or nuts to create your own version. Here I used dried cranberries and pumpkin seeds for additional colour and texture. If a plant based margarine is used then these are vegan too!
Ingredients:
- 170g margarine
- 130g demerara sugar
- 1.5 dessertspoons golden syrup or honey
- 170g self raising flour
- 170g oats
- 50g sultanas (and/or dried fruit/seeds/nuts of your choice)
- 2 level teaspoons mixed spice
How to make oat biscuits
Melt the margarine in a saucepan. Add the sugar and golden syrup/honey and stir until dissolved.
Sift the flour into a bowl. Add the oats, sultanas and mixed spice and mix.
Add the margarine/sugar mixture to the dry ingredients and mix to form a dough.
Take small pieces of the dough and flatten on a greased or lined baking sheet, leaving approximately 25 mm between each biscuit.
Cook in batches in the centre of the oven at gas mark 4, 180oC, 350oF for approximately 8 to 10 minutes. As these biscuits cook quickly it is a good idea to check them regularly. For an Aga, bake in the centre of the roasting oven turning the tray part way through the cooking time. Leave to cool on a wire rack.
Try adding other ingredients such as dried apricots or cranberries, sunflower seeds, pumpkin seeds, chopped nuts or flaked almonds.
Oat biscuits can be stored in an airtight tin for several days, or can be made in bulk and frozen.
You may also like to try oatmeal biscuits and cherry and almond biscuits.
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