Highland oatmeal biscuits

Highland oatmeal biscuits

By
From
Baking
Photographer
Vanessa Levis

These hearty oatmeal biscuits have sustained many a hungry Scottish child. Porridge oats, also known as rolled oats, are oats that have been partly cooked. In these biscuits, they give a nice crunch to an otherwise soft mixture.

Ingredients

Quantity Ingredient
250g butter
220g firmly packed brown sugar
110g white sugar
1 egg
2 teaspoons vanilla essence
1/4 cup water
250g plain flour
1/2 teaspoon salt
1 1/2 teaspoons bicarbonate of soda
1 teaspoon ground cinnamon
1/2 cup chopped nuts
1 cup raisins
2 1/2 cups rolled oats
walnut halves or halved glace cherries, to decorate

Method

  1. Preheat the oven to 190°C. Grease baking trays or line them with baking paper.
  2. Using an electric mixer, cream the butter with the sugars, egg and vanilla until light and fluffy. Beat in the water. Sift the dry ingredients and stir into the creamed mixture with the nuts, raisins and oats.
  3. Drop heaped teaspoonfuls of the mixture, about 5 cm apart, onto the prepared baking trays. Press a walnut or cherry into the top of each biscuit. Bake for 12–15 minutes or until lightly browned. Transfer to wire racks to cool.
  4. Store in an airtight container or freeze half of the biscuits.

Variation

  • Spicy oat biscuits

    Add 1 teaspoon each of ground ginger and mixed spice to the dry mixture. Mix well, roll out on a lightly floured surface and cut into fingers. Bake as directed.
Tags:
baking
bakery
margaret
fulton
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