These Mary Berry-inspired oat biscuits are buttery, lightly golden and full of comforting toasted oat flavour. They have crisp edges and a slightly crumbly centre, making them lovely with a cup of tea. The easy dough comes together in one bowl, so this is a great bake for beginners. Allow about 40 minutes from start to finish, including a short cooling time.
Prep time: 15 minutes
Cooking time: 15 minutes
Cooling time: 10 minutes
Total time: 40 minutes
Yield: 16 biscuits
Ingredients
For the Oat Biscuits
- 100g unsalted butter, softened
- 100g caster sugar
- 100g plain flour
- 100g rolled oats
- ½ teaspoon baking powder
- ¼ teaspoon fine salt
- 1 tablespoon milk, plus a little extra if needed
Equipment
- Two baking trays and baking parchment
- Large mixing bowl and wooden spoon or electric mixer
- Wire cooling rack
How to Make Mary Berry-Inspired Oat Biscuits
- Prepare the oven: Preheat the oven to 180°C or 160°C fan. Line two baking trays with baking parchment and position the oven shelves near the centre.
- Cream the butter and sugar: Put the softened butter and caster sugar in a large bowl. Beat with a wooden spoon or electric mixer for 2 to 3 minutes, until lighter in colour and creamy.
- Mix the dough: Add the flour, oats, baking powder and salt. Stir until evenly combined, then mix in the milk. Press the mixture together with your hands. If it is too dry to hold together, add a little more milk, a teaspoon at a time.
- Shape the biscuits: Divide the dough into 16 equal portions and roll each into a ball. Place them on the prepared trays, leaving about 5cm between each one. Flatten each ball gently to roughly 1cm thick.
- Bake: Bake for 12 to 15 minutes, until the edges are golden and the tops are lightly coloured. If baking both trays at once, swap their positions halfway through for even colouring.
- Cool and serve: Leave the biscuits on the trays for 5 minutes to firm up, then transfer them to a wire rack. Let them cool for at least another 5 minutes before serving. They will become crisper as they cool.
Tips for the Best Oat Biscuits
Why is my biscuit dough too crumbly?
Oats absorb moisture differently, so the mixture may need a little extra milk. Add it a teaspoon at a time, pressing the dough together after each addition. It should hold its shape without feeling sticky.
How do I make the biscuits crisp?
Flatten the dough evenly and bake until the edges are golden. The biscuits will feel a little soft when they first come out of the oven but will firm up as they cool. For a crisper result, leave them on the rack until completely cold.
Why did my biscuits spread too much?
Butter that is melted or very warm can make the dough spread. Use butter that is soft enough to press with a finger but still holds its shape. If the dough feels greasy or very soft, chill the shaped biscuits for 15 minutes before baking.
Which oats work best?
Regular rolled oats give these biscuits their pleasant, slightly chewy texture. Porridge oats also work, although the texture will be finer. Avoid steel-cut oats, which will not soften sufficiently during the short baking time.
Serving Suggestions
- Serve with a cup of tea or coffee for an afternoon treat.
- Pair with a bowl of fresh berries and a spoonful of yoghurt.
- Enjoy alongside a scoop of vanilla ice cream.
- Once cooled, dip half of each biscuit in melted chocolate and leave to set.
Storage
Room Temperature
Once completely cool, store the biscuits in an airtight container at room temperature for up to 5 days. Keep them away from heat and moisture to help them stay crisp.
Refrigerator
Refrigeration is not necessary for plain oat biscuits and can make them lose their crispness. If you prefer, store them in an airtight container in the fridge for up to 5 days and bring them to room temperature before serving.
Freezing
Freeze completely cooled biscuits in an airtight freezer container for up to 3 months, separating layers with baking parchment. Thaw at room temperature in the container. To refresh their crispness, warm them in a 160°C oven for a few minutes, then cool on a rack.
Nutrition
Per biscuit, based on 16 biscuits:
- Calories: 102 kcal
- Carbohydrates: 13g
- Protein: 1.5g
- Fat: 5.5g
- Saturated fat: 3.2g
- Sodium: 50mg
Nutrition values are estimates and will vary depending on the ingredients and portion sizes used.
FAQs
Can I use self-raising flour instead of plain flour?
Yes. Use the same weight of self-raising flour and leave out the baking powder. The biscuits may be a little lighter in texture.
Can I make oat biscuits without milk?
Yes. Use an unsweetened dairy-free milk alternative or water in the same quantity. Add a little extra only if needed to bring the dough together.
Can I add raisins or chocolate chips?
Yes. Stir up to 50g of raisins or chocolate chips into the dough with the oats. The yield and nutrition values may change slightly.
Are these oat biscuits gluten-free?
Not as written, because they contain plain wheat flour. A gluten-free version would require certified gluten-free oats and a suitable gluten-free flour blend, although the texture may differ.
Can I prepare the dough ahead of time?
Yes. Cover the dough and refrigerate it for up to 24 hours. Let it soften slightly if needed, then shape and bake as directed.
Recipe Card
Mary Berry-Inspired Oat Biscuits
Course: SnackCuisine: BritishDifficulty: Easy4
servings30
minutes40
minutes300
kcal1
hour10
minutesButtery oat biscuits with golden edges and a gently crumbly centre, ready in about 40 minutes.
Ingredients
100g unsalted butter, softened
100g caster sugar
100g plain flour
100g rolled oats
½ teaspoon baking powder
¼ teaspoon fine salt
1 tablespoon milk, plus a little extra if needed
Directions
- Preheat the oven to 180°C or 160°C fan. Line two baking trays with baking parchment.
- Beat the butter and sugar together for 2 to 3 minutes until light and creamy.
- Stir in the flour, oats, baking powder and salt. Add the milk and press into a dough, adding a little extra milk if needed.
- Divide into 16 balls, space them on the trays and flatten each to about 1cm thick.
- Bake for 12 to 15 minutes until the edges are golden and the tops are lightly coloured. Swap the trays halfway through if baking both at once.
- Cool on the trays for 5 minutes, then transfer to a wire rack and cool for at least another 5 minutes before serving.
Notes
- Total time includes 10 minutes of cooling.
- Add extra milk a teaspoon at a time only if the dough is too crumbly to hold together.
- Store completely cooled biscuits in an airtight container at room temperature for up to 5 days.
