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With minimal prep and cooking time, crunchy oat biscuits are one of my favourite (and easiest) recipes to turn to when looking for a quick pick me up.
There is something so satisfying about making homemade oat biscuits because no one believes just how easy they are to make!
Why not try adding something a little extra? You could always make some oat and raisin biscuits, or if you have a sweet tooth like me, try adding some chocolate chips or making some golden syrup or oat and honey biscuits!
Makes: 12-15 Biscuits
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
- 4oz Lard
Alternatively, you can use an unsalted butter
- 8oz Self Raising Flour
- 4oz Oats
- 3oz Sugar
- 1 egg
- Large mixing bowl
- Rolling pin
If you do not have a rolling pin then grab a bottle or tin of some sort
If you do not have a cookie-cutter, try using the rim of a glass to cut your shape
- Heat oven to 200C/180C fan/gas mark 6
- Melt the lard in a pan over medium heat.
- Add all dry ingredients (self-raising flour, oats and sugar) in a mixing bowl and gently mix.
- Pour the now slightly cooled lard into the dry mix and stir.
- Add 1 beaten egg and stir until the mix becomes a dough.If the dough still feels sticky then add a little more flour to the mix and knead.
- Dust your worktop with some flour and roll out your dough.As oat biscuits are quite crumbly, I would suggest making these a little bit thicker.If you do not have a rolling pin, then try using a cylindrical bottle or tin with smooth edges.
- Use your cookie-cutter to cut out your biscuit shape and peel away the spare trim.Use a touch more flour and roll the mixture out again to create some more biscuits from the dough.If you do not have a cookie-cutter, then try using the rim of a glass.
- Place biscuits on a baking tray covered with parchment paper.
- Bake for 20 minutes.
- Leave to cool for 5-10 minutes before eating.
Keep in a tin and eat within 3-4 days for best taste.