A very, very variable recipe, for oaty biscuits. Much, much too moreish – and although they are only 1p a biscuit, could make it not frugal as they get scoffed too quickly 🙂 especially warm and delicious straight from the oven mmmmm
Some of the hundreds of oaty biscuit flavour variations you could try
Add to the oaty biscuit mix:-
- A tsp ginger, fresh, preserved or dried
- Or cinnamon, mixed spice or ground cloves
- Chopped nuts of any kind
- A handful of any dried fruit – dried cranberries, sour cherries, raisins, currants or chopped apricots
- Chopped chocolate or chocolate chips
- Jelly tots
- Mini marshmallows
- Etc etc etc
Should I use butter or oil to make oaty biscuits?
I often use a neutral oil to make these, rapeseed oil or a light olive oil. The oil version oaty biscuits have a short texture which we both like. Use a butter or margarine and the texture will be softer, still gorgeous though!
I’ve reduced the original amount of sugar from 200g to 150g in line with current thinking
Large chocolate oaty biscuits
I replaced 30g of the flour with cocoa powder in this chocolate oaty biscuits version. I also divided the mixture into 12 to make a dozen much larger biscuits. These larger biscuits needed 20 minutes in the oven rather than 15. They’re still warm and my husband has eaten two already!
Large raisin / sultana oaty biscuits
This version is also larger oaty biscuits. I added a big handful of sultanas to these ones and as I’d run out of oil, I used butter in this batch. Lovely crisp texture and buttery flavour
- 200 g self- raising flour
- 200 g oats
- 150 g sugar
- 200 ml veg oil
- 2 tbsp hot water
- Just bung everything a bowl and mix together very well.
- Use the same weight of butter, spread or coconut oil instead of the oil if you prefer
- Using your hands, make walnut sized pieces and place on greased baking trays. You can either leave them walnut shaped, or flatten them out to biscuit shape
- Bake at 180C fan for 15 minutes. Click to start a 15 minute timer