There are a hundred variations of the oatmeal biscuit: some more successful than others.
Oatmeal, the significant ingredient in the biscuit, we all remember well as a staple for breakfast in the form of porridge a long, long time ago. Great for winter, it filled the kids up and shut them up at the same time, allowing everyone to exit the house to work and school happy and on a full tummy.
This variation of the oatmeal biscuit is a very tasty and presentable variant that is easy to make and well worth trying.
Ingredients:
- 166 g butter, cubed
- 100 g sugar
- 200 g brown sugar (not Demerara)
- 1 egg
- 1 egg yolk
- 186 g all-purpose flour
- 1 g salt
- 1½ g cinnamon
- 253 g Quaker Oats
- 116 g raisins
- 66 g chopped walnuts
- flour for dusting
Method:
Add cubed butter, sugar, brown sugar, egg and egg yolk to a mixer with paddle attachment and mix well until the butter disappears. Add flour, salt and cinnamon, mix well then add the oats, raisins and walnuts and mix until it comes together.
The mix is quite dry. If it doesn’t form into one mass, you can tip the contents onto the bench top and finish bringing everything together using your hands. Wrap in cling wrap and place in the fridge for half an hour.
Remove from fridge and divide into two. Lightly dust the bench top; slowly roll out the mass into a tube shape, first using your hands and then using the flat back of a tray. Remember to keep everything lightly dusted to keep rolling.
You can decide the diameter size of your biscuit. Once achieved, place the rolls on a tray, cover in cling wrap and place in freezer.
When you want to bake, remove the biscuit roll from the freezer to soften a little half an hour before you need to cut. Cut 1 to 1½ centimetre slices using a good bread knife. Lay each slice on a baking-paper covered tray, making sure to leave room between biscuits. Place in a preheated 180°C oven and bake for 12 minutes for chewy biscuits or 14 minutes for crunchy.
Remove from oven to cool. These can be stored in an airtight container for months and taken out as needed.
Great with your cup of tea or coffee.
If you enjoyed this recipe why not share it with your friends via social media or e-mail? If you want a copy of your own select the print option at the top of the page.