Lacy Oat Biscuits
A very crisp oat biscuit with a delicious crunch. These bake in a flash. Watch them carefully while baking since they do tend to burn quickly.
Ingredients
Serves: 12
- 60g plain flour
- 1/4 teaspoon baking powder
- 100g caster sugar
- 40g porridge oats
- 2 tablespoons golden syrup
- 75g melted butter
- 2 tablespoons cream
- 1 tablespoon vanilla extract
Method
Prep:10min ›
Cook:5min ›
Ready in:15min
- Sift together flour, baking powder and sugar. Add oats, golden syrup, melted butter, cream and vanilla. Blend well.
- Drop by spoonfuls on ungreased baking tray 10cm (4 in) apart, using 1/4 teaspoon as a measure. Bake in a preheated 190 C / Gas 5 oven for 5-7 minutes. Let stand a few seconds before removing from tray.
Similar recipes
Recently viewed
Reviews & ratings
Average global rating:
(58)
Reviews in English (54)
So, the recipe is dead easy but...I have just made 3 batches and none have worked! Firstly, I HAD to grease the tray otherwise they stuck fast, secondly they came out so thin that I had to scrape them off the tray and thirdly - well, they just didn't work. A thin scrape of sugary oat was all I got. Any suggestions of how to turn this into an actual crunchy biscuit/cookie? - 07 May 2012
Tried this recipe and found only a couple of criticisms: - 1. Be very careful with the Golden syrup, the biscuits are very sweet already. I reduced mine to 1tbsp. 2. I would recommend reducing the quantity of butter to 50g. Cooking time I found to be longer than the recommended 5 mins but that might be down to my oven (fan). The recipe says spoon them 4" apart - be sure that they really are at least that much. The end result is very much like brandy snaps. - 15 Jul 2014
These cookies are great! I was a little worried about them sticking so I used parchment paper on my cookie sheets and it worked wonderfully. **I was also low on light corn syrup so I substituted maple pancake syrup, it was delicious!* for a fun holiday treat I put two of them together with a chocolate filling, everyone loves them. - 29 Dec 2005 (Review from Allrecipes US | Canada)
Write a review
