This old fashioned recipe for Oatmeal Biscuits contains only 1 tablespoon of sugar and a little butter. If you like your biscuits plain and simple, this is the biscuit for you.
Recipe for Oatmeal Biscuits: by request
This recipe was a request from one of my newsletter subscribers, Lola, who wrote:
"I love seeing your emails with different recipes. I was just wondering if you had a good recipe for the Scottish oat cakes/biscuits? Tired of paying for shop bought biscuits."
As my daughter says, Nana Ling has a recipe for everything! So I went searching through her recipes.
There were many oatmeal biscuits that sounded almost identical to Anzac Biscuits.
So I kept searching until I found this one in Nana Ling's early CWA cookbook.
I have changed the recipe a little (in particular, reducing the amount of salt) so please keep scrolling to find the recipe card with the updated recipe at the end of this post.
Ingredients for Old Fashioned Oatmeal Biscuits
To make these biscuits you'll need:
- SR flour (or plain/all purpose flour + baking powder)
- rolled oats
- sugar
- butter
- bicarb soda
- salt
- milk.
How to make Oatmeal Biscuits
These should take less than 10 minutes to get into the oven.
Ready?
Get the oven on, pre-heat to moderate.
Grease two baking trays.
Sift and Mix
Sift the flour, salt and bicarb soda into a mixing bowl.
Stir in the rolled oats.
Next, rub the butter into the mixture until it resembles coarse crumbs.
Stir through the sugar.
Add the milk and stir with a blunt knife to combine.
Roll and Cut Rounds
Roll out on a floured surface to about 2-3mm thickness.
Cut into rounds (using a 5cm cutter) and place on prepared baking trays.
Prick each round twice with a fork.
Bake
Bake for 15 minutes.
Cool and Enjoy!
Once removed from the oven, allow to cool on trays for a few minutes before transferring to a cooling tray.
Once cooled, store in an airtight container for up to one week.
Freeze for up to three months.
Want more biscuit recipes?
If you love these, you might also like my Rice Bubble Biscuits, Honey Jumbles, Snickerdoodles, or Arrowroot Biscuits. Or browse the entire collection of biscuit recipes.
Oatmeal Biscuits
Ingredients
- ½ cup SR flour (65 grams) (or ½ cup plain/all purpose flour + 1 teaspoon baking powder)
- 1 cup rolled oats (85 grams)
- 1 tablespoon sugar
- 30 grams butter, cut into cubes
- ½ teaspoon bicarb soda
- 1 pinch salt
- 3 tablespoons milk (60 ml)
Instructions
- Pre-heat oven to moderate (180 degrees celsius, 360 degrees fahrenheit, fan-forced).
- Grease two baking trays.
- Sift flour, salt and bicarb soda into a mixing bowl.
- Stir in rolled oats.
- Rub the butter into the mixture until it resembles coarse crumbs.
- Stir through sugar.
- Add milk and stir with a blunt knife to combine.
- Roll out on a floured surface to about 2-3mm thickness.
- Cut into rounds (using a 5cm cutter) and place on prepared baking trays. Prick each round twice with a fork.
- Bake for 15 minutes.
- Once removed from oven, allow to cool on trays for a few minutes before transferring to a cooling tray.
Tom Miles says
I found these a little underwhelming, so I substituted dried herbs for the sugar, then another batch with the sugar, adding an egg instead of some of the milk, and adding a teaspoon of cinnamon. I'll be making both again
Libby Hakim says
Hi Tom - yes, they are by nature a bit bland. Love the variation ideas - thanks for the feedback!
Sal Hemms says
Is the quantity of milk (60ml) for the x2 recipe = 36 correct? This dough is so short and crumbly I could barely roll it out and had to add more milk. Also, rolled oats is different from oatmeal - which did you intend or is it interchangeable?
Needs more salt.
Patrick Sullivan says
I love oats and wanted to make some in an easy snack form for some time. This recipe really fits the bill. Ease of preparation 100%. Taste test, for me 100%. Some other things I'm going to change next time.
I can't see how this reciped needed two baking trays. For me it only made 10 x 60mm round biscuits. I'll double up next time. Also, biscuits. Well yes, not quite cookies, not quite oatcakes, but not really biscuits. Biscuit adjacent, let's say. Never mind, still delicious. Next time I think I will mill the oats a little and make them thicker. Thanks for the recipe!
Libby Hakim says
You're welcome! Thanks for the feedback, Patrick 🙂