My mother in law’s biscuit tin was never empty, it was always full of these delicious sweet oat biscuits. She used to spread them with butter for the children and they’re a perfect accompaniment to cheese, but they’re just as good on their own. Although they contain sugar they’re not as sweet as commercially made biscuits and so are a healthier option to have with your morning cuppa. They make a great breakfast biscuit too if you’re in a rush and they’re surprisingly filling. I don’t roll these out too thickly and so I get about 40 biscuits from this recipe.
INGREDIENTS
8oz Self Raising Flour
8oz Oats (Quick Quaker Oats)
6-8oz Cooking Fat
4oz Sugar
1 level teaspoon Bicarbonate of Soda
1 tablespoon of Milk
1 tablespoon of Vinegar
Pinch of Salt
Nana Shirley used to make these with a 50/50 mix of Flora Margarine and White Flora as Gaga (her husband) had high cholesterol. I’ve made them with butter and also made them successfully with light olive oil, so use a fat of your choice. If replacing the fat with oil use about three-quarters of the amount of fat in the recipe.
Nana Shirley used Quick Quaker Oats but I quite like to use Jumbo Oats for a rougher texture. Both work well.
To make a gluten free version replace the self raising flour with home made oat flour. Simply blitz oats until you have 8oz of a fine oat flour and then add 2 teaspoons of baking powder as a leavening agent.
METHOD
Rub the fat into the flour and oats, add the sugar and salt. Mix the bicarbonate with the milk and vinegar and add to mixture. Bind together, roll out and cut into rounds. Bake on the top shelf, at 200c, until lightly golden, about 15 minutes.
In memory of Shirley Allen
12 October 1930 - 23 July 2020
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