These crunchy Oat Biscuits take minimal effort to make. Our classic recipe will pair wonderfully with your morning or afternoon cuppa.
These Oat Biscuits are similar to Hob Nobs but without golden syrup. Our easy recipe uses basic, readily available ingredients that you most likely already have.
If you love a good biscuit or cookie recipe, check out my recipe for Oatmeal Raisin Cookies and my Soft Carrot Cake Cookies with Cream Cheese Icing.
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Why You'll Love This Recipe
- Crunchy on the outside with a chewy centre.
- Super simple one-bowl recipe.
- Made with pantry and fridge staples.
Recipe Ingredients
Note: The quantities are shown in the recipe card below.
- Unsalted butter (softened) - unsalted butter gives you complete control of the overall flavour of your recipe, as the salt content in different butter brands can vary a lot.
- Caster sugar - is also known as superfine sugar.
- Brown sugar - adds a lovely rich caramel flavour.
- Egg - use one medium to large size at room temperature.
- Plain flour - also known as all-purpose flour.
- Rolled oats - use rolled oats or jumbo oats. Do not use steel-cut oats or Instant/quick oats.
- Bicarbonate of soda -
- Baking powder -
How to Make Oat Biscuits
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
- Add the butter, caster sugar, brown sugar and egg to a large mixing bowl and mix until fluffy.
- Add the sifted plain flour, baking powder and bicarb of soda and mix with a wooden spoon until a dough forms.
- Add the oats and stir into the dough.
- Roll into balls and press each ball down lightly with the palm of your hand. Bake in the oven for 15 minutes until golden around the edges.
Top Tip
Leave the biscuits to cool for 10 minutes before digging in, as they will still be soft.
Common Questions
These Oat Biscuits will last up to 3 days in an airtight container.
Yes, wrap them up with cling film, then store them in an airtight container in the freezer for up to 3 months.
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📖 Recipe
Oat Biscuits
Ingredients
- 100 g unsalted butter, softened and cut into cubes
- 85 g caster sugar
- 100 g brown sugar
- 1 egg, medium or large size
- 140 g plain flour
- ½ teaspoon bicarbonate of soda
- ½ teaspoon baking powder
- 180 g rolled oats
Instructions
- Preheat the oven to 160°C fan/180°C/350°F and line 2 baking trays with baking paper.
- Place the butter, caster sugar, brown sugar and egg into a large bowl and whisk with an electric mixer until fluffy.
- Sift in the plain flour, baking powder and bicarb of soda, and mix with a wooden spoon until the mixture comes together.
- Add the oats to the bowl and stir well into the dough.
- Using a tablespoon, take 1-2 heaped tablespoons of dough and roll it into a ball. Repeat until you have approximately 16 balls. Place them 5 cm apart on the prepared trays and press slightly to flatten them into a thick disc shape.
- Bake, one tray at a time, for approximately 15 minutes until the cookies are golden around the edges. Timing will vary on your oven, so keep watch on them.
- Leave the biscuits on the tray for 10 minutes, then transfer them to a wire rack to cool completely.
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