Nutty porridge oats and creamy butter elevate these rustic biscuits to a wholesome treat you’ll always want in your kitchen cupboard. It’s delicious with sharp cheddar, a pot of tea, fresh apples, thick honey; in fact most things. This Mary Berry Flakemeal Biscuits Recipe is a crunchy and satisfying recipe, which calls for rolled oats, butter, and sugar. It’s a traditional British favorite, ready in about 35 minutes.
Mary Berry Flakemeal Biscuits Recipe Ingredients
- 100g (3.5 oz) unsalted butter, softened
- 50g (1.75 oz) caster sugar
- 100g (3.5 oz) self-raising flour
- 100g (3.5 oz) porridge oats (rolled oats)
- 1 tablespoon milk (optional, if the dough is too dry)
How To Make Mary Berry Flakemeal Biscuits Recipe
- Cream the base: Place the softened butter and caster sugar into a large mixing bowl and beat with a wooden spoon or electric mixer until the mixture is light, airy, and beautifully pale.
- Combine the dry ingredients: Stir in the self-raising flour and the porridge oats, working the mixture together until it forms a stiff, crumbly dough that holds together when pressed.
- Bind the dough: If the mixture feels a little too dry or “sandy,” add a tablespoon of milk to help it come together into a more manageable, pliable dough, but be careful not to make it sticky.
- Prep for baking: Preheat your oven to 180ºC/350ºF/gas 4 and line a large baking tray with non-stick parchment paper.
- Form the biscuits: Take walnut-sized pieces of the dough and roll them into neat balls between your palms, then place them on the tray and flatten them slightly with a fork to create a lovely rustic pattern.
- Bake to golden: Slide the tray into the oven and bake for 15 to 20 minutes, or until the biscuits are a deep golden brown and the edges are starting to crisp up beautifully.
- Cool and set: Leave the biscuits to firm up on the tray for a few minutes before moving them to a wire rack to cool completely, which ensures they reach their maximum “snap.”
Recipe Tips
- How to get the best texture: Use whole rolled oats (porridge oats) rather than jumbo oats to ensure the biscuits hold their shape while maintaining that signature nutty bite.
- How to prevent crumbly biscuits: Ensure your butter is truly softened before creaming; if the butter is too cold, the dough won’t bind properly and the biscuits will fall apart.
- Best way to handle the dough: If you prefer a neater look, you can roll the dough out and use a cutter, but the “roll-and-flatten” method gives them a more authentic, home-baked feel.
- How to tell when they are done: These biscuits can go from golden to burnt quickly; check them at the 15-minute mark and remove them as soon as they reach a rich, toasted color.
What To Serve With Mary Berry Flakemeal Biscuits Recipe?
This Mary Berry Flakemeal Biscuits Recipe is a rustic, wholesome treat that needs a classic pairing! A hot Pot of Breakfast Tea is the traditional choice to complement the oaty richness. For a savory twist, a slice of Sharp Mature Cheddar adds a lovely saltiness that contrasts with the sweet biscuit! A Drizzle of Honey or a side of Crisp Apple Wedges pairs wonderfully with the toasted oat flavors.
How To Store Mary Berry Flakemeal Biscuits Recipe
- Room Temperature: Store the biscuits in an airtight tin for up to 10 days.
- Freeze: You can freeze the baked biscuits for up to 3 months; simply thaw at room temperature for an hour before eating.
- Maintaining Crunch: If the biscuits soften due to humidity, pop them back in a 150°C oven for 5 minutes to crisp them back up.
Mary Berry Flakemeal Biscuits Recipe Nutrition Facts
- Calories: 135 kcal per biscuit
- Total Fat: 7g
- Saturated Fat: 4g
- Cholesterol: 18mg
- Sodium: 45mg
- Total Carbohydrates: 16g
- Protein: 2g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, you can substitute the self-raising flour for a gluten-free version and use certified gluten-free oats. You may need an extra splash of milk as gluten-free flours tend to absorb more moisture.
This usually happens if the butter was melted rather than softened, or if the oven wasn’t preheated properly. Make sure the dough is cool when it goes into the hot oven.
Certainly. A handful of raisins or some dark chocolate chips can be stirred in with the oats for extra flavor and texture.
Try More Recipes:
- Mary Berry Lemon Biscuits Recipe
- Mary Berry Easter Biscuits Recipe
- Mary Berry Viennese Biscuits Recipe
Mary Berry Flakemeal Biscuits Recipe
Description
Crunchy, golden oatmeal biscuits made with wholesome porridge oats and a buttery dough for a rustic tea-time snack.
Ingredients
Instructions
- Cream the butter and sugar until pale and fluffy.
- Stir in the self-raising flour and porridge oats to form a stiff dough.
- Add a splash of milk if the mixture is too dry to hold together.
- Roll dough into walnut-sized balls and place on a lined baking tray.
- Flatten slightly with a fork and bake at 180ºC for 15-20 minutes.
- Cool on the tray for 5 minutes, then move to a wire rack.
Notes
- Use softened butter, never melted, for the right texture.
- Flatten with a fork for a traditional rustic look.
- Bake until deep golden to ensure a proper crunch.
