Easy Oat Biscuits
July 30, 2013
Easy Oat Biscuits
My children love these biscuits and that makes me a happy mum!
This recipe is a slightly healthier version of my mum’s “famous” biscuits that they TOTALLY adore, as I did when I was growing up – and still do.
Mum’s recipe for biscuits is one of those recipes that is perfectly suited to presenting to a visitor with a cup of tea, bundling up as a gift, or for bribing a child to do what you need them to do. (I am sure I am not the only one who sometimes has to resort to bribery to convince the kids to do something!?)
Mum’s biscuits choc chip and almond biscuits never last long. They are so enthusiastically received when she visits that it has never occurred to me to even contemplate making my own version of her recipe. To be honest I only did so because I have kilos of oats and flours that I have just purchased from a local food co-op that I joined.
I altered mum’s biscuit recipe to make them a little more wholesome. I admit that hers is better – yes, but if you have not tasted hers then I guarantee that you will love these! They are light and fluffy, a little sweet from the fruit and the cocao nibs keep little hands reaching back for more.
Easy Oat Biscuits
Prep time
Cook time
Total time
Easy oat and rye biscuit recipe. Mix, shape and bake and then watch the kids faces light up with delight 🙂
Author: Kyrstie - A Fresh Legacy
Recipe type: Snack
Serves: 30
Ingredients
- 100 grams butter - softened
- 1 cup brown sugar
- 1 tablespoon coconut oil - softened
- 1 egg
- 1 cup self raising flour
- ½ cup rye flour
- 1 cup of oats
- 1 tablespoon cocao nibs
- 2 tablespoons chopped dried apricots
Instructions
- Add the butter,sugar and oil to a bowl and beat until smooth and well combined
- Add the egg and continue to beat to combine well
- Add the remaining ingredients and stir to combine
- Make small balls from the mixture and place on a lined (or oiled) baking tray
- Bake for 10-12 minutes until they start to change color
- remove from the oven and cool prior to storing
Notes
Use any dried fruit that you have available.
If you do not have rye flour replace with more self raising flour or plain flour
The oats I used are an organic breakfast version that includes polenta and linseed.
Cocao nibs contain antioxidants and a great source of magnesium, I use them instead of adding chocolate to baked goods. They are available from health food stores and some good delis.
If you do not have rye flour replace with more self raising flour or plain flour
The oats I used are an organic breakfast version that includes polenta and linseed.
Cocao nibs contain antioxidants and a great source of magnesium, I use them instead of adding chocolate to baked goods. They are available from health food stores and some good delis.
Do you have a treasured recipe that you have created “spin off” recipes from? What is it and where did it come from?
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the combo of oats and apricot bits sound delicious (and of course cocoa nibs!).
i have a recipe for godlen syrup dumplings (which i hope to post about soon) which, i have to say, is even better than my mum’s – and there are not many that are better than my mum’s!
I absolutely love the look of these. They have all the things my daughter loves and have moved to the top of my biscuits to bake list. Thanks.
Thanks Tania. I would love to hear if you decide to give them a try.