The Best Oat Crunch Biscuits Recipe Ever!

Hey lovelies,

Let me bring you one of my all time favourite baking recipes: 'Oat Crunchies'

A gorgeously golden oaty, crunchy yet chewy biscuit, and incredibly more'ish. I justify that extra one because they do contain healthy oats!

 

I first came across this recipe from an old cookbook of my mama's many years ago called '500 Recipes: Bread, Biscuits and Cakes' by Mary Norwak, first published in 1978 and now out of print. It's a cookbook that doesn't have any photos but is jam packed with the most amazing simple yet delicious baking recipes. If you ever see this book at a charity shop or yard sale, grab it with both hands. I've baked numerous recipes from it and all have been fabulous and super easy. 'Oat Crunchies' from the Drop Biscuits chapter is a firm family favourite and much requested. Even my super picky granddaughter can't  get enough of Nana's Oat Biscuits!

This recipe calls for 1 tablespoon of Golden Syrup, which is a sweet syrup often used for baking in the UK. If you cannot get hold of golden syrup, then substitute with honey or maple syrup to give the slight gooey sweetness. The recipe makes between 40 and 60 biscuits depending on size, which sounds like a lot but they have yet to last longer than a couple of days in this house. I'm warning you, they are addictive!

 

Oat Crunchies

Ingredients:

225g/8oz self raising flour

225g/8oz caster sugar

225g/8oz porridge oats

225g/8oz butter 

1tbsp golden syrup

1 tbsp hot water

1/s tsp bicarb of soda

 

Method:

Grease baking trays and heat the oven to 180C, 350F, Gas mark 4.

1: Mix the flour, sugar and oats in a bowl

2: Melt the butter, syrup and water in a pan over a gentle heat. (tip: Use a metal tablespoon to measure the hot water, then use the same tablespoon for the syrup, which will run off the warm spoon much more easily).

3: Add the bicarb of soda to the warm liquid and mix gently until bubbles form.

4: Pour the melted butter into the dry ingredients and mix. (Careful, it's hot)

5: Form the mixture into balls the size of walnuts, rolling in your hands.

6: Place onto the greased baking trays, they will spread slightly, and flatten with a fork dipped in cold water

7: Bake for 12 to 15 mins until golden brown. Lift onto a wire rack to cool.

 Steps 1 to 4

Steps 5 to 7

And enjoy with a cuppa. The biscuits will last for up to a week in an airtight container, or so I believe, they have literally never lasted more than a couple of days in this house. Whip up a batch and take them to your next family gathering, they will be a sure fire hit!