Oatcakes Recipe (Oat and Whole Wheat Biscuits)
This oatcakes recipe uses oats and whole wheat flour for a simple baked biscuit you can pull together quickly. You’ll mix the ingredients, bring the dough together with a splash of milk, then roll, cut, and bake until lightly golden. Keep the dough cool and don’t overwork it so the biscuits stay nicely crisp.
Ingredients
Ingredients
Step-by-Step Method
Preheat and prep
Heat the oven to 180°C. Line a baking tray with parchment or lightly grease it.
Mix fat and sugar
In a bowl, stir the margarine and brown sugar until well combined. No need to whip; just make it smooth.
Add dry ingredients
Mix in the whole wheat flour, oats, and salt if using. Stir until the mixture looks crumbly and starts to clump.
Bring the dough together
Add milk a little at a time, mixing gently, until the dough holds together. Stop as soon as it does to avoid a sticky dough.
Roll and cut
Roll the dough between two sheets of parchment to about 5–7 mm thick. Cut into rounds or squares and arrange on the tray.
Bake and cool
Bake for about 20 minutes, until the edges are lightly golden. Let them sit on the tray for 5 minutes, then cool fully on a rack.