Oaty Biscuits – Recipe No. 163


I’m in love with this wartime cookie recipe. These oaty, sweet, buttery, wartime biscuits really make you appreciate a 15 minute break with a hot cuppa tea in some old vintage china.

This recipe is super simple and quick.

 

Ingredients

4 oz (115 g) margarine or butter. (I used half and half as butter really adds that extra flavour)
3 oz (85 g) of sugar (I use unrefined caster sugar)
7 oz (200 g) of rolled oats
5 oz (150 g) self-raising flour or plain flour sifted with 1 teaspoon of baking powder and a pinch of salt
1 reconstitued dried egg or fresh egg (I didn’t use an egg at all and it was fine)
A little milk

 

Method

* Pre-heat the oven to 180C (350F) or Gas Mark 4.
* Grease two baking trays well or use parchment/baking paper instead.
* Cream the margarine/butter with the sugar until soft and light.
* Add the rolled oats and mix.
* Sift the flour, baking powder and salt and add the egg (if used) into the * mixture and mix well again before adding in a little milk to moisten. The dough should be stiff and quite dry but sticks together. Knead together.
* Divide out mixture into about 20 lumps the size of a walnut.
* Press between palms to flatten to about 1/4 inch thick and place on baking tray and press into shape.
* Bake for about 15 minutes until edges are golden.
* Leave on baking trays to cool.

Makes about 20.

 

EXTRA TIP: I divided the dough into half. The first half I left plain. The second half I sprinkled on some sultanas and some lemon extract and kneaded in. The lemon/fruit/oat biscuits were absolutely delicious!

 

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8 thoughts on “Oaty Biscuits – Recipe No. 163

  1. Sounds like a “plan” to me! BUT I’ll toss in a fewalted peanuts IF ya don’t mind! 😉

    CarolAnnSpeight
    casClean
    ________________________________

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  2. My first thought was they seemed similar to ANZAC biscuits minus the coconut. ANZACs do have the golden syrup though which would change the flavour. The addition of the sultanas and lemon would be lovely.

    1 cup rolled oats
    1 cup thread coconut
    1 cup flour
    1 cup sugar
    125 g butter
    2 Tbsp golden syrup
    1 tsp baking soda
    2 Tbsp boiling water

    METHOD

    Preheat oven to 180°C. Lightly grease a baking tray or line with baking paper.
    Combine the oats, coconut, flour, and sugar together in a large bowl.
    Melt the butter and golden syrup together. Dissolve the baking soda in the boiling water and add to the butter mixture. Pour the butter mixture into the dry ingredients and mix together.
    Roll teaspoons into balls and place on the tray, allowing room for them to spread.
    Bake for 12-15 minutes, cooking one tray at a time.

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  3. I find it interesting you add the oats before the flour. Mom’s recipe calls for the flour blend to be added after you add the egg to the creamed butter-n-sugar. Then you add the oats, raisins, nuts and flaked coconut. She also flattened her cookies with a dampened flat bottomed glass.

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