Ahhh, tea and biscuits – one of life’s little pleasures… and an important one here at H is for Home headquarters!
And home-made biscuits, fresh from the oven, can take the enjoyment up a further notch or two. Justin requested a few for this week’s Cakes & Bakes offering, so I reached for this little tome from my cookery book collection. Favourite Biscuit Recipes offered up these lovely oat biscuits with soft brown sugar.
As with many home-made biscuits, recipe and method was pretty straightforward – and I knocked up this batch of 24 in less than an hour. The recipe says it makes 36 – however, my biscuit cutter is a tad larger than the 2 inch recommended.
They’re not fancy – just good, honest, rustic biscuits. I might reduce the bicarb of soda a touch when I next make them as I found the taste coming through a bit. However, they’re still delicious and should last us a few days… absolutely perfect with that aforementioned brew!
Click here or on the image below to save the oat biscuits recipe to Pinterest
- 115g/4oz butter
- 115g/4oz brown sugar
- 170g/6oz rolled oats
- 170g/6oz flour
- 1 tsp bicarbonate of soda
- 2 tbsps milk
- Set oven to 150ºC/300ºF/Gas mark 2
- Grease/line baking sheets
- Cream the butter and the sugar together in a bowl
- Mix in ther oats and sift the flour and bicarbonate of soda together into the mixture and mix thoroughly
- Add sufficient milk to form the mixture into a stiffish dough
- Turn out on to a floured surface, roll out the dough thinly and cut into rounds with a 5cm/2-inch cutter
- Put on to the greased baking sheets and bake for approximately 20 minutes or until golden brown
- Transfer to a wire rack to cool