These rustic brown sugar oat biscuits are perfect with a glass of cold milk or a cup of tea. Completely based on oats, making them wheat-free and can be made gluten free using GF oats.
Right now I am reading the Outlander series after watching the TV-show (such a good show, watch it if you haven’t watched it already!). And sometimes when I get ready in the sofa with a cup of tea and my book I like to have something to nibble on whilst reading.
And I often resort to these biscuits.
These brown sugar oat biscuits are crunchy, sweet and great with a glass of cold milk or a cup of tea.
Often when baking I often to try to replace white flour with oat flour. Oat flour have more nutrients and fibre than refined white flour, making it a better choice. Also, by using oat flour the biscuits can easily be made gluten-free by using certified gluten-free oats.
Baking is a lot less forgiving than cooking food and it’s important to be meticulous to achieve the best results. In order to get the best results, two things are important. First one is having room temperature ingredients (unless the recipe is calling for something else). The second one is using weight as a measurement for your ingredients. Using volume as a measure can give various amounts reach time, and having too much flour for example can result in a chalky tasting cookie or too much can give one that is too soft.
I am no where close to being a master baker, but these are my two tips for achieving the best results when baking.
This recipe will yield 16-18 brown sugar oat biscuits.
- 110 gram butter room temperature
- 150 gram light muscovado sugar*
- 1 tsp vanilla
- 1 egg room temperature
- 90 gram oat flour
- 1/4 tsp salt
- 1/4 tsp baking soda
- 130 gram porridge oats
Pre-heat the oven to 175°C/gas mark 4.
Place sugar and butter in a mixing bowl and beat with an electric whisk until light and fluffy. Add vanilla and egg and mix until corporated.
In a separate bowl, combine oat flour, salt and baking soda. Add to the wet mixture and mix until combined. Add the oats and mix all together.
Roll the dough into 16-18 evenly sized balls and place on a baking tray, with one inch between each cookie. Bake for 12-13 minutes (if the dough is loose in the middle, leave for 1-2 minutes more) Take out and let cool. Enjoy with a cup of tea or a glass of cold milk of your choice.
*I have made these with 130 g of sugar and 140 g of sugar. They will still taste good but the texture will be slightly different