Oat Thin Biscuits
These 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.
Servings: 12 servings
Calories: 144kcal
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.
- Line a large plate or tray with baking paper then take a heaped tablespoon (around 30g) of the mixture and place it on the plate. Use a spoon or your fingers to shape it into a ball then press flat as pictured above. Repeat this process with the rest of the biscuit mixture to make 12 biscuits.
- Place the biscuits in the fridge for 45 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. You can also refrigerate the biscuits so they set quicker.