I made these low sugar oat cookies by mistake as I was following a recipe by What Jessica Baked Next for hob nobs, and I forgot to put the syrup in. These are therefore a bit more healthy but they taste lovely.
Ingredients
125g self raising flour
125g of soft brown sugar
125g rolled oats
1/2 tsp bicarbonate of soda
Pinch of salt
150g butter
Method
- Preheat the oven to 180C and put some parchment on one or two trays.
- Put the flour, oats, sugar, salt and bicarbonate of soda in a bowl and stir to combine.
- Melt the butter, gently and add to the mixture.
- Mix in well.
- Divide the mixture into 18 balls and place on the trays leaving space for them to spread.
- Flatten the balls with your hand.
- Place the cookies into the oven and bake for around 15 minutes until golden brown.
- Cool on a baking tray for 5 minutes before transferring to a cooling rack.
- Store in an air tight tin or biscuit barrel once cool,
These feel like you are eating a substantial biscuit. If you would rather have a softer biscuit, cook them about 3 minutes less. It only took me 25 minutes to make these, including the baking. They are going to be a staple from now on. Mr S loves them. Next time I make them I may add some cinnamon or ginger to switch them up a bit and add some variety. As you can see from the picture, I ate one before they had even cooled!
I love that you just had to try one straight away. Official taster, cooks privilege. Can’t wait to try them.
Thanks.
Lol. I am hopeless. I eat hot bread and everything and then end up with hic cups!
Will def bake some I never think of baking biscuits but would make a change & nice & simple .
How long do you think they would stay fresh in a tin for please? Xx
The same time as any biscuits if you keep them in an air tight tin. We have kept them about 5 or 6 days
These were tasty, but mine spread out quite thin and a little bit greasy – I can only think I measured the butter wrong, but I didn’t think I had 🤷?
Aww sorry to hear that. I know the recipe works as Mr S is a chef and made a big batch for work which were successful, and other people have given me feedback in my group. Some times it is the quality of the oats. Did you use margarine rather than butter as it is more watery? Now adays when I bake I don’t add all the liquid at once and add it until the mixture is the right consistency because ingredients can vary so much. If the bottoms were greasy you could have flipped the biscuits over and let them have cooked 5 minutes more in the oven. The mixture was very stiff and so I am surprised it spread. I hope that you have better look with your baking next time x
Just making these now, can’t wait to try one 🙂
I hope that they turn out ok. I turned them half way through so that they were less greasy