These crunchy Oat Biscuits are a lunchbox essential as well as being incredibly wholesome! Rubbing the butter into the oats makes the texture go crumbly and short, which along with the golden syrup adds a caramelized, buttery snap to this biscuit that is so satisfying with a glass of milk.
Mary Berry Oat Biscuits Recipe Ingredients
- The Dry Mix:
- 100g (4 oz) rolled oats (porridge oats)
- 100g (4 oz) self-raising flour (or plain flour with 1 tsp baking powder)
- 75g (3 oz) granulated sugar
- The Wet Mix:
- 75g (3 oz) butter
- 1 tbsp golden syrup
- 1 tbsp milk (approx., to bind)
How To Make Mary Berry Oat Biscuits Recipe
- Prep the oven: Preheat the oven to 180°C (160°C fan/350°F/Gas 4). Lightly grease two large baking trays or line them with baking parchment.
- Combine dry ingredients: Measure the rolled oats, flour, and sugar into a large mixing bowl. Stir to combine.
- Melt the binder: Place the butter and golden syrup in a small saucepan. Heat gently over low heat until the butter has melted and the mixture is liquid. Remove from the heat.
- Mix the dough: Pour the melted butter mixture into the dry ingredients. Stir well with a wooden spoon. If the mixture feels too dry or crumbly to hold together, add the tablespoon of milk. The dough should be firm enough to shape.
- Shape the biscuits: Take walnut-sized pieces of the dough and roll them into balls between your palms. Place them on the prepared baking trays, spacing them well apart to allow for spreading.
- Flatten: Use the back of a fork dipped in cold water (to prevent sticking) to flatten each ball slightly. This creates ridges that catch the heat and become extra crispy.
- Bake: Bake in the preheated oven for 10–15 minutes. They are done when they are golden brown on top and darker at the edges.
- Cool: Leave them on the baking trays for 5 minutes to firm up (they will be soft when they come out of the oven). Transfer to a wire rack to cool completely and crisp up.
Recipe Tips!
- Oat Texture: Use standard rolled oats or porridge oats, not “instant” oats which are too powdery. The larger flakes give the biscuit its signature “hobnob” crunch and rustic look.
- Golden Syrup Glue: The golden syrup acts as both a sweetener and a binder. It adds a caramel flavor that white sugar alone lacks. If you are out of syrup, honey works, but the biscuits will be softer.
- Don’t Overcrowd: These biscuits spread as the butter melts. If you put them too close together, they will merge into one giant oat bar. Give them at least 2 inches of space.
- The Crisp Factor: If you prefer a chewy biscuit, bake for 10 minutes. If you want a proper “dunker” that snaps, bake for the full 15 minutes until they are a deep golden brown.
What To Serve With Mary Berry Oat Biscuits Recipe?
This Mary Berry Oat Biscuits Recipe is a humble treat that needs a hot beverage! A steaming mug of Tea or Coffee is mandatory for dipping, as the oats hold up remarkably well to a quick dunk. For a cheese board twist, these sweet-salty biscuits pair surprisingly well with sharp Cheddar Cheese or a slice of Brie! If you want a quick dessert, sandwich two biscuits together with melted chocolate or buttercream.
How To Store Mary Berry Oat Biscuits Recipe
- Room Temp: Store the completely cooled biscuits in an airtight biscuit tin. They keep their crunch for up to 1 week.
- Refresh: If they go soft (due to humidity), pop them back in a warm oven (150°C) for 5 minutes to dry them out again.
- Freeze: You can freeze the baked biscuits! Freeze them in a container with parchment paper between layers for up to 2 months. Thaw at room temperature.
Mary Berry Oat Biscuits Recipe Nutrition Facts
- Calories: 95 kcal
- Fat: 5g
- Carbohydrates: 12g
- Protein: 1g
Nutrition information is estimated per biscuit (makes approx. 16).
FAQs
Yes! You can dip the cooled biscuits halfway into melted dark or milk chocolate for a luxury finish.
Absolutely. Wholemeal flour works brilliantly with oats and adds a nuttier flavor. You might need an extra teaspoon of milk as wholemeal flour absorbs more liquid.
If the dough was too dry, the biscuits will fall apart. Make sure you add that splash of milk if the mixture isn’t binding into a ball easily.
Try More Recipes:
- Mary Berry All-in-One Victoria Sponge Recipe
- Mary Berry Fork Biscuits Recipe
- Mary Berry Tiramisu Recipe
Mary Berry Oat Biscuits Recipe
Description
A classic, crunchy oat biscuit made with the melting method. Golden syrup and oats create a texture similar to a Hobnob but with a homemade buttery taste.
Ingredients
Instructions
- Mix oats, flour, and sugar.
- Melt butter and syrup; stir into dry mix.
- Add milk to bind if needed.
- Roll into balls; flatten with a fork.
- Bake at 180°C for 10-15 mins.
- Cool on tray to harden.
Notes
- Flattening with a fork helps them bake evenly.
- Golden syrup adds the signature snap.
- Store in an airtight tin to keep crisp.
