Best Crunchy Oat Biscuits Recipes

CRISPY OATMEAL COOKIES

Crispy Oatmeal Cookies image

Provided by Food Network

Categories dessert

Time 25m

Yield 48 cookies

Number Of Ingredients 10

Ingredients

3/4 pound (3 sticks) unsalted butter
1 cup light brown sugar
1 1/8 cup granulated sugar
1 large egg
1 1/2 teaspoons vanilla extract
3 cups rolled oats (not instant)
1 1/2 cups all-purpose flour
3/4 teaspoon kosher salt
2 1/2 teaspoons baking soda
1 1/2 cups raisins

Steps:

Preheat the oven to 350 degrees F.
In a mixer, cream the butter until fluffy. Add the sugars, and cream together until light and fluffy. Add the egg and vanilla and mix well.
In a bowl, stir together the oats, flour, salt, and baking soda. Mixing, slowly add the oat mixture to the butter mixture and mix just until combined. Add raisins and mix just until combined.
Drop by tablespoonfuls onto the baking sheets, leaving at least 2-inches between cookies. Bake until browned and crispy around the edges, about 8 to 10 minutes. Let cool on wire racks and store in an airtight container.

CRUNCHY OAT BISCUITS

Crunchy Oat Biscuits image

If you like crunchy biscuits these are well worth a try. Always popular with my friends at the windmills. They are very easy to make but please ensure you space the mixture on the baking trays as advised below - they spread out significantly during cooking.

Provided by Merry Miller

Categories Breads

Time 45m

Yield 18-20 biscuits

Number Of Ingredients 7

Ingredients

85 g stone ground whole wheat flour
1/2 teaspoon bicarbonate of soda
85 g caster sugar
85 g rolled oats
85 g butter
1 tablespoon milk
1 tablespoon golden syrup

Steps:

Pre-heat oven to Cool (300°F, 150°C, gas mark 2).
Cover 2 baking trays with silicon or parchment paper.
Stir together the flour, bicarbonate of soda, oats and sugar.
Over gentle heat, melt together the butter, syrup and milk.
Pour the fluid into the flour mixture and mix well.
Take rounded teaspoons of the resultant mix and roll in the hands to form a small ball.
Place the balls of mixture 4 inches apart on the baking trays and slightly flatten the balls.
Bake for 25 to 30 minutes.
Cool on the trays for 2 to 3 minutes to allow the biscuits to become firm.
Lift the biscuits off the lining paper with a fish-slice and place on wire trays to finish cooling.
Once cool, place in an air-tight tin to keep the biscuits crunchy.

Nutrition Facts : Calories 73.8, Fat 4.2, SaturatedFat 2.5, Cholesterol 10.2, Sodium 70, Carbohydrate 8.9, Fiber 0.5, Sugar 5.1, Protein 0.7

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