These golden syrup oat biscuits are chewy on the inside with a crunchy exterior. They are so delicious and perfect for an after dinner treat or an occasional snack. This oat biscuit recipe is super quick and easy to prepare and they also go great with an afternoon cup of tea or coffee.
These delicious crunchy oat biscuits are packed with healthy oats and they are crumbly and satisfying. Along with oats, they are prepared using melted butter with sugar and are flavoured with vanilla extract. You can add other ingredients such as finely chopped chocolate, walnuts, pecans, desiccated coconut or raisins. You can even spice up these oat biscuits using spices such as cinnamon or nutmeg.
Ingredients for Golden Oat Biscuits
Please find the full list of ingredients and quantities in the recipe card at the end of the post.
- Flour - use all purpose or plain flour.
- Oats - for this oat biscuit recipe, I use rolled porridge oats.
- Raising agent - I use bicarbonate soda.
- Salt - I use sea salt but you can use regular table salt.
- Butter - I use unsalted butter.
- Golden syrup - gives the biscuits a chewy centre. You can also use honey.
- Sugar - I use a combination of soft light brown sugar and granulated.
- Vanilla - use good quality vanilla extract or vanilla bean paste.
How to Make Golden Oat Biscuits
1. Preheat the oven to gas mark 4/350oF/180oC/160oC fan and line a baking tray with parchment paper if you are not using a non stick cookie sheet. To a bowl, add the flour, oats, bicarbonate soda and salt then set aside.
2. In a separate microwavable bowl, add the butter and syrup and melt in the microwave at 35 second increments until the butter melts. Once the butter melts, mix in both sugars and the vanilla extract. Pour the dry ingredients from the first bowl into the melted butter and mix until combined. Place in the fridge for 15 minutes.
3. Take a small amount of the mixture (approximately a heaped tablespoon) and shape it into a ball using your hands. Place the ball on to the lined baking tray or a non stick cookie sheet and slightly press down on the biscuit. Repeat this process until all the mixture is used up. Ensure there is space between all the biscuits as they will slightly spread. This recipe makes 12 biscuits. If you want the biscuits to be equal then each ball should weigh around 35g.
4. Bake for 12 mins or until golden brown. When the biscuits are removed from the oven, they will be soft, wait 10 minutes for them to slightly harden before removing them from the tray and placing them on a cooling rack to completely cool down.
Recipe Tips
- When making this oat cookie recipe, you will get a different texture depending on what oats are used. If you use jumbo oats then you will make a flatter crispier biscuit. If you use regular rolled outs which are slightly broken down then you will make a chewy and chunkier biscuit.
- If your biscuits are too chunky when you remove them from the oven then you can slightly press down on them using the back of spoon before they cool.
Nutrition
Nutrition based on 1 serving - Calories: 156kcal | Fat: 7.6g | Saturates: 4.5g | Carbs: 19.6g | Sugar: 8.9g | Fibre: 1.0g | Protein: 1.8g | Salt: 0.06g.
Storage
Store these golden syrup oat biscuits in an airtight container. These cookies can stay fresh for up to a week.
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The Best Delicious and Crunchy Oat Biscuits
Ingredients
- 100g plain flour
- 100g rolled porridge oats
- ½ teaspoon bicarbonate soda
- ½ teaspoon salt
- 100g unsalted butter
- 1 tablespoon golden syrup
- 45g granulated sugar
- 45g soft light brown sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to gas mark 4/350oF/180oC/160oC fan and line a baking tray with parchment paper if you are not using a non stick cookie sheet. To a bowl, add the flour, oats, bicarbonate soda and salt then set aside.
- In a separate microwavable bowl, add the butter and syrup and melt in the microwave at 35 second increments until the butter melts. Once the butter melts, mix in both sugars and the vanilla extract. Pour the dry ingredients from the first bowl into the melted butter and mix until combined. Place in the fridge for 15 minutes.
- Take a small amount of the mixture (approximately a heaped tablespoon) and shape it into a ball using your hands. Place the ball on to the lined baking tray or a non stick cookie sheet and slightly press down on the biscuit. Repeat this process until all the mixture is used up. Ensure there is space between all the biscuits as they will slightly spread. This recipe makes 12 biscuits. If you want the biscuits to be equal then each ball should weigh around 35g.
- Bake for 12 mins or until golden brown. When the biscuits are removed from the oven, they will be soft, wait 10 minutes for them to slightly harden before removing them from the tray and placing them on a cooling rack to completely cool down.
Shannon says
Nice biscuits. I added a bit more sugar.