Oat Cookies
A simple, filling biscuit made from oats and honey — quick to make and considerably less sweet than anything shop-bought.
The milk goes in by feel and not by measure: depending on how fine the oats are, they take up more or less. The dough is right when it is thick and workable — neither runny nor crumbly. And the ten minutes of resting are not a detail: that is when the oats hydrate, and without it the biscuit stays gritty.
Ingredients
- 100 g all-purpose flour (plain flour)
- 100 g fine rolled oats
- 3 tsp baking powder
- 50 g butter
- 3 tbsp honey
- 1 egg
- Vanilla extract
- About 125 ml milk (1/2 cup, as much as the dough asks for)
Method
- 1
Mix the dry ingredients: the flour, the oats and the baking powder.
- 2
Add the soft butter, the honey, the egg and the vanilla extract.
- 3
Bring everything together, adding the milk a little at a time, until you have a thick, workable dough. The exact amount depends on the oats: if it comes out runny you cannot cut it, and if it crumbles it needs more.
- 4
Let the dough rest for 10 minutes so the oats hydrate. This is the step that stops the biscuit being gritty.
- 5
Roll the dough out and cut the biscuits with a cutter.
- 6
Bake at 180-200 °C for 10 to 12 minutes, until the edges are golden.