Saturday, January 11, 2014

Rolled Oat Biscuits

I ate some rolled oat biscuits at a Xmas family gathering and loved them. Have been wanting to recreate them ever since and finally got around to doing some baking today. They were actually quite easy to make!


180g butter, softened
1 cup brown sugar 
1 cup flour, plus extra
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon mixed spice
2 cups rolled oats
½ teaspoon baking soda
¼ cup milk

  1. Preheat oven to 150ÂșC.  Line and grease 2 large oven baking trays with non-stick baking paper.
  2. Cream the butter and sugar in a cake mixer, beat well for about 5 minutes. Sift over the flour, baking powder, ginger and mixed spice. Add rolled oats, fold these in by hand. 
  3. Dissolve the baking soda in the milk, then mix thoroughly into mixture.  
  4. Roll about ½ tablespoonfuls (about walnut size pieces) of the oat mixture into balls and place, about 5cm apart, on the prepared trays. Press down slightly with your hand or a floured fork.
  5. Bake for 12 minutes or until golden. Set aside for 10 minutes to cool slightly before transferring to wire racks to cool completely. Biscuits will keep in an airtight container for up to 2 weeks.
Notes & Tips
  • Brown sugar helps give the biscuit a browner and richer flavour. It also helps hold in moisture and makes the biscuits softer and chewier. If you prefer a crunchier biscuit, replace with caster sugar instead
  • Make sure that the biscuits are totally cooled before you put them away.
  • To keep your biscuits soft and chewy, place them in a sealed container with a slice of bread. The biscuits will draw moisture from the bread making it nice and soft again. The bread will become hard in a few days though so be sure to change it. This trick also works if you have hard sugar.

No comments:

Post a Comment

Blog Widget by LinkWithin