These chewy oat thin biscuits are thin and buttery with a crunchy texture which makes them so moreish. They go perfectly with a cup of tea or coffee and are also perfect for an after dinner sweet treat.
![Thin oat cookies](https://www.dreasdaintykitchen.com/wp-content/uploads/2024/05/DSC_0027-1.jpg)
I love oats as they are so versatile and you can incorporate them in so many different recipes. I always have them in the house and love to experiment with different recipes that include them. This recipe is certainly one of my favourites as they so easy and convenient to make. They take such little time to prepare and only require 12 minutes in the oven so this is certainly one of my easiest and quickest recipes to bake.
These chewy oat biscuits have a nice texture as they are thin and crunchy which go well with their buttery flavour. Anytime I feel like a sweet treat and want to make something quick, this is my go-to recipe. All the ingredients are simple so if you enjoy baking, you will probably have all or most at home already but if not, all the ingredients are simple ingredients that you can get in all supermarkets.
![Oat lace cookies on plate from top view.](https://www.dreasdaintykitchen.com/wp-content/uploads/2024/05/DSC_0009.jpg)
Ingredients for Oat Thin Biscuits
Please find the full list of ingredients and quantities in the recipe card at the end of the post.
- Oats - I use rolled porridge oats.
- Flour – use plain flour or all-purpose flour.
- Bicarbonate soda – also known as baking soda.
- Butter – you can use salted or unsalted butter.
- Syrup – I use golden syrup. Corn syrup is a good substitute.
- Sugar - golden caster sugar or regular caster sugar. Also known as superfine sugar.
- Vanilla – use good quality vanilla extract.
![unbaked oat cookies on a baking tray.](https://www.dreasdaintykitchen.com/wp-content/uploads/2024/05/DSC_0987.jpg)
How to Make Oat Thin Biscuits
1. To a bowl, add the oats, flour and bicarbonate soda then mix and set aside. Using a microwavable bowl, melt the butter in the microwave at 20 second increments.
2. To the melted butter, add the golden syrup, sugar and vanilla then mix well. Pour the dry ingredients into the melted butter and mix until all the butter coats the dry ingredients.
3. Take a heaped tablespoon of the mixture and use your hands to shape it into a ball. Slightly flatten the ball as pictured above. Repeat this process with the rest of the biscuit mixture to make 12 biscuits.
4. Place the biscuits in the fridge for 30 minutes while you preheat the oven to gas mark 4/350oF/180oC/160oC fan. Place the biscuits on a baking tray lined with parchment paper. Ensure there is plenty of space between each biscuit as they spread. I usually bake 6 at a time in 2 batches.
5. Bake in the oven for 12 minutes or until golden brown in colour. Allow the biscuits to cool on the tray for 15 minutes or until they become firm then transfer them to a cooling rack to completely cool.
Recipe Tips
- A reminder to leave a significant amount of space between the biscuits as they will spread which is how they become thin and crunchy.
- Remember to bake until golden brown. If the biscuits are too pale when they leave the oven then they won’t set as well and will be softer in texture rather than crunchy.
Nutrition
Nutrition based on 1 serving - Calories: 144kcal | Fat: 6.9g | Saturates: 4.0g | Carbs: 18.7g | Sugar: 10.9g | Fibre: 0.9g | Protein: 1.4g | Salt: 0.16g.
Storage
Store the oat thins in an airtight container and store at room temperature for up to 5 days.
![Oat biscuits](https://www.dreasdaintykitchen.com/wp-content/uploads/2024/05/DSC_0032.jpg)
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Oat Thin Biscuits
Ingredients
- 100g rolled porridge oats
- 50g plain flour
- ½ teaspoon bicarbonate soda
- 90g salted butter
- 35g golden syrup
- 100g golden caster sugar or regular caster sugar
- ½ teaspoon vanilla extract
Instructions
- To a bowl, add the oats, flour and bicarbonate soda then mix and set aside. Using a microwavable bowl, melt the butter in the microwave at 20 second increments.
- To the melted butter, add the golden syrup, sugar and vanilla then mix well. Pour the dry ingredients into the melted butter and mix until all the butter coats the dry ingredients.
- Take a heaped tablespoon of the mixture and use your hands to shape it into a ball. Slightly flatten the ball as pictured above. Repeat this process with the rest of the biscuit mixture to make 12 biscuits.
- Place the biscuits in the fridge for 30 minutes while you preheat the oven to gas mark 4/350oF/180oC/160oC fan. Place the biscuits on a baking tray lined with parchment paper. Ensure there is plenty of space between each biscuit as they spread. I usually bake 6 at a time in 2 batches.
- Bake in the oven for 12 minutes or until golden brown in colour. Allow the biscuits to cool on the tray for 15 minutes or until they become firm then transfer them to a cooling rack to completely cool.
Maggie
I made these biscuits last week and again today. They are really good.
Andrea
Thank you for commenting. Glad you liked them