Oaty Biscuits

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5 from 13 votes

Very, very variable recipe, much, much too moreish!

Prep Time15

Cook Time15

Total Time30

Course: Dessert, Picnic, Pudding, School Lunches, Snack

Cuisine: English

Diet: Dairy Free, Nut Free, Vegan, Vegetarian

Servings: biscuits

Calories: 76kcal

Author: Thrifty Lesley

Cost: 1p per biscuit

Equipment

mixing bowl
large mixing spoon
baking tray

Ingredients

200 g self- raising flour
200 g oats
150 g sugar
200 ml veg oil
2 tbsp hot water

Metric - US Customary

Instructions

Simply bung everything in 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

Want larger biscuits?

Substitute 30g flour with cocoa, divide the mixture into 12 and bake for 20 minutes for these chocolatey biscuits
Or add a handful of sultanas and another of crushed walnuts for these fruity/nutty biscuits

Notes

To ring the changes, 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
Cocoa
Smarties
Jelly tots
Mini marshmallows
Sprinkles

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, and more chewy

I replaced 30g of the flour with cocoa powder to make chocolate oaty biscuits version and divided the mixture into 12 to make a dozen much larger biscuits. These larger biscuits needed 20 minutes in the oven rather than 15.

Nutrition