Sunday, 30 November 2014

Classic oat biscuits

This week I needed something that was quick to make and would keep nicely in a tin for several days.  We are in the final throes of boxing everything up for moving and this is my last bake in our current home.  I have mixed feelings about leaving; on the one hand this is the kitchen my blog started in and it’s the only oven I have ever seriously baked in.  On the other hand...hello big kitchen, range cooker and more counter space than I could dream of!

You can’t go wrong with an oat biscuit.  If ever I needed a slogan that would be it.  When they’re crisp they’re great, when they age and go a bit flapjack-y they’re great.  I love the smell, the substantial texture and the way the vanilla just pops against them and makes the flavour almost creamy.

Due to my kitchen being in boxes this will be my last blog post for a couple of weeks.  I’m aiming to be back before Christmas with at least one seasonal bake but for now this is The Caked Crusader, over and out!  See you on the other side!


175g unsalted butter, at room temperature
275g Demerara sugar
1 egg
4 tablespoons water
1 teaspoon vanilla extract
140g plain flour
½ teaspoon bicarbonate of soda
pinch of salt
375g rolled oats


Preheat the oven to 180C/fan oven 160C/350F/gas mark 4.

Line three baking sheets with baking paper or non stick foil.

Beat together the butter and sugar until smooth and well combined; because of the ratios and the grittiness of the sugar it won’t go really light and whippy.

Beat in the egg, water and vanilla.

Beat in the flour, bicarbonate of soda and salt.

Stir in the oats – at first it will seem that they will never mix in, but they will!

Take tablespoons of mix, roll into balls, place on baking sheets and flatten the tops.  Leave a reasonable gap around them – I put 8 on a standard baking sheet (I got 25 biscuits in total).

Bake for 15-18 minutes or until golden.

Leave to cool and firm up on the baking sheet before storing in an airtight container.

Bask in the glory of the wonderful thing you have created.



Catherine said...

Perfect for a cup of tea. Catherine

MonuTeena RecipesPassion said...

wow these biscuits are looking just awesome and crispy.. nom nom

Sally Sellwood said...

Good luck with the move. These biscuits are unfortuinately the kind I make 'because they are healthy' (the oats) and 'good for the kids' - then I eat them all.

Snowy said...

Just the thing to have with a cuppa. Good luck with the move.

Maggie said...

I'm hoping to get a peak behind the curtains and see the new CC kitchen!

Cakelaw said...

What a great bake for your last at your present home. I am envious of all the counter space you will have -I don't have much at all.

Stuart Vettese said...

Good luck for the house move, I hope stress levels don't rise too much! The smell in your home when baking these must have been heavenly CC

Jo said...

Best of luck with the house move! It can't be easy in the throes of the festive season. A lovely bake to finish with in your old kitchen. I completely agree, you can never go wrong with a thick, oaty biscuit.

Choclette Blogger said...

Oh CC, how very exciting - more countertop space than you could dream of? We'll all be expecting even more amazing bakes from you in the future. Good luck with your house move and hope these delicious looking biscuits keep you going through it.

Gloria Baker said...

Love these biscuits CC and good luck with your move!

Kate Glutenfreealchemist said...

You can't beat a good oat biscuit! These look crisp and perfectly oaty... Yum!!!

sensibilia said...

Have missed the news of you moving house, not been on blogger for some time. Wow, very exciting, hope it all goes well, and hope you will post photos of your new kitchen! Mr BB is threatening a new kitchen for his retirement (he likes hobby cooking!) and I am keen to get some new ideas.
I also want to deflect him from some of his more worrying suggestions. He has heard of steam ovens, and wants one - in fact, he has aired the idea of having three ovens - I think this is OTT!