Mary Berry Oat Biscuits Recipe
In search of a scrumptious and healthful snack to go with yourternoon tea? Oat cookies from Mary Berry are a great option. Due to their high fiber content and use of healthy ingredients, these crispy and chewy cookies are a pleasure you can enjoy without feeling bad.
Equipment
- Baking tray
- Parchment paper
- Mixing bowl
- Wooden spoon
- Electric mixer (optional)
- Rolling Pin
- Cookie cutters (optional)
Ingredients
- 150 g rolled oats
- 100 g whole meal flour
- 100 g self-raising flour
- 150 g unsalted butter, softened
- 150 g caster sugar
- 2 large eggs, beaten
- 1 tbsp baking powder
- 1 tbsp vanilla extract
Instructions
- Set your oven's temperature to 160°C/140°C fan/gas 3. Use parchment paper to line a baking sheet.
- Rolling oats, whole wheat flour, self-rising flour,and baking powder should all be combined in a mixing dish.
- Use an electric mixer or a wooden spoon to whip the butter and sugar in another mixing dish until they are light and fluffy.
- The butter and sugar mixture will be fully blended when you've added the beaten eggs and vanilla essence.
- When a dough forms, combine the dry ingredients with the wet ones.
- Roll out the dough to a thickness of about 5mm on a flour-dusted board.
- The biscuits should be cut out with cookie cuttersbefore being placed on the prepared baking sheet.
- For 12 to 15 minutes, or until golden brown, bake the biscuits in the preheated oven.
- The biscuits should be taken out of the oven, cooled on the baking sheet for five minutes, then moved to a wire rack to finish cooling.
- In an airtight container, biscuits can be kept for upto a week once they have cooled.
Notes
- This recipe yields approximately 16-20 biscuits, depending on the size of the cookie cutter used.
- If you prefer your biscuits to be thinner and crispier, roll the dough out to a thinner thickness before cutting into shapes.
- For an added crunch, you can sprinkle some rolled oats or chopped nuts on top of the biscuits before baking.
- These biscuits can be stored in an airtight container for up to a week, but they are best enjoyed fresh out of the oven or within a few days of baking.