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Sweet oat biscuits
- James Lowe
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Makes about 30 biscuit shards
Easy
Prep: 15 mins
Cook: 25 mins
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Add a pinch of nutmeg and cinnamon to these sweet oat biscuits for a festive twist, served with quince or pear jelly and cream – this recipe comes from chef and founder of Lyle's, James Lowe
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Make these sweet oat biscuits, then check out our date flapjacks, pear and blackberry crumble bars and more bakes using oats as well as more biscuit recipes such as Easter biscuits and others.
This recipe from James Lowe, chef and founder of Lyle's, is served throughout the year at his acclaimed Shoreditch restaurant. The biscuits should be deeply golden brown when ready – a telling sign is when you can smell an aroma similar to buttered popcorn.
If you prefer a more savoury biscuit, reduce the sugar to around 90g total, and these biscuits become the perfect accompaniment to a cheese grazing board.
Ingredients
Nutrition
- 150g unsalted butter
- 125g demerara sugar
- 100g oats
- 100g plain flour
- 1 tsp bicarbonate of soda
Nutrition: Per shard
- kcal80
- fat4.4g
- saturates2.7g
- carbs9g
- sugars4.2g
- fibre0.4g
- protein0.8g
- salt0.2g
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Method
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step 1
Put the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment, or do this in a bowl using an electric whisk. Beat until well combined. Add all the remaining ingredients and ¼ tsp salt, and mix to combine.
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step 2
Tip the dough out onto a clean work surface and divide into two balls. Put one ball between two large sheets of baking paper and roll out to a 3mm thickness. Transfer, still between the sheets of baking paper, to a large, heavy baking tray, then top with a second baking tray. Bake between the two trays at 180C/160C fan/gas 4 for 12 mins until deeply golden brown.
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step 3
Remove from the oven and leave to cool for a few minutes, then remove the top tray. Carefully transfer the baked biscuit, still between the sheets of baking paper, to a wire rack to cool completely. Repeat with the second ball of dough. Once both the biscuits are completely cool, firm and crunchy, remove the baking paper and break or chop into shards.
Check out more bakes using oats
Authors
James Lowe
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