Oatmeal Biscuits

Please make sure you use golden syrup if you want good tasting oatmeal biscuits. They are not too sugary. I eat one, everyday with my tea or coffee, instead of the huge calorie filled muffins sold everywhere in coffee cafés. Have a great day!

Oatmeal Biscuits

Preparation time: 30 minutes; Baking time: 12-15 minutes; Makes: 35

Ingredients

  • 270g (3 scant cups) rolled oats (old fashioned large flake oats)
  • 160g (1¼ cup) wholewheat all purpose flour
  • 75g (⅓ cup firmly packed) brown sugar
  • ½ teaspoon salt
  • 60g unsalted butter, diced into cubes
  • 60ml (4 tablespoons golden syrup)
  • 80ml (⅓ cup) milk

Instructions

  1. Preheat the oven to 375ºF (190ºC) convection setting; 400ºF (200ºC), regular setting, ten minutes before using. Line two large baking sheets with parchment.
  2. Process the oats until finely ground.
  3. Sift or whisk the flour. Stir in oats, sugar and salt. Rub or cut in the butter into the flour until the mixture resembles breadcrumbs. Make a well in the centre.
  4. Combine golden syrup and milk in a small saucepan and stir over medium heat until warm.  Pour the warm milk mixture into the well and mix into a dough using a metal spoon. Knead the dough on a lightly floured surface until smooth.
  5. Roll the dough on the countertop between two parchment paper into 3mm thickness. Cut into 6cm (2-inch) rounds. Place 4cm (1½ inch apart) on the prepared cookie sheets and prick with a fork then bake 12-15 minutes or until light golden. Let cool slightly before transferring onto the cooling rack.
  6. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml American cup.

Points to Note:

  • Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the biscuits at 375°F (190°C) convection setting, for 13 minutes. 
  • The oatmeal dough weighed 732g (1.6 Ib) and I made 35 x 6cm biscuits.

myfavouritepastime.com

Step by Step Photos

Sift or whisk the flour. Stir in oats, sugar and salt. Rub or cut in the butter into the flour until the mixture resembles breadcrumbs. Make a well in the centre.

Combine golden syrup and milk in a small saucepan and stir over medium heat until warm.  Pour the warm milk mixture into the well and mix into a dough using a metal spoon.

Knead the dough on a lightly floured surface until smooth. Roll the dough between two parchment paper into 3mm thickness (I eventually rolled mine on the countertop). Cut into 6cm (2-inch) rounds. Place 4cm (1½ inch apart) on the prepared cookie sheets and prick with a fork then bake 12 minutes or until golden. Let cool slightly before transferring onto the cooling rack.

myfavouritepastime.com

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

4 thoughts

Please join the conversation.....

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.