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Nigella Oat Biscuits

Nigella Oat Biscuits
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Crunchy, buttery oat biscuits with a hint of golden syrup and vanilla. Inspired by Nigella Lawson’s classic teatime treat, these biscuits have a satisfying snap and a tender, oaty crumb. Perfect with a cup of tea or coffee.

Ingredients

Scale
  • 1 cup (90g) rolled oats
  • 1 cup (125g) all-purpose flour
  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (100g) light brown sugar, packed
  • 2 tablespoons (30ml) golden syrup (or honey)
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt

Instructions

  1. Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper. This ensures even heat distribution and prevents sticking without additional greasing.
  2. In a medium bowl, whisk together the rolled oats, all-purpose flour, baking soda, and fine sea salt. Set aside. Whisking aerates the dry ingredients and distributes the leavener evenly, which helps biscuits rise uniformly.
  3. In a large bowl, beat the softened unsalted butter and light brown sugar together with an electric hand mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl with a rubber spatula to ensure even creaming. Proper creaming incorporates air, creating a tender texture.
  4. Add the large egg, golden syrup, and vanilla extract to the butter mixture. Beat on low speed until just combined, about 30 seconds. Do not overmix, as this can toughen the dough. The batter may look slightly curdled; that is fine.
  5. Fold the dry ingredients into the wet mixture using a rubber spatula, stirring gently just until no streaks of flour remain. Overmixing develops gluten, making biscuits dense rather than crisp. The dough will be soft and slightly sticky. Cover the bowl with plastic wrap and refrigerate for 15-20 minutes. Chilling firms the butter, preventing excessive spread during baking and producing thicker biscuits.
  6. Using a 1.5-tablespoon cookie scoop or two spoons, portion the dough into 12 equal-sized balls (about 1.5 inches in diameter). Place them 2 inches apart on the prepared baking sheets, as they will spread slightly. Flatten each ball gently with the back of a fork to about 1/2-inch thickness, creating a crisscross pattern. This ensures even baking and a classic biscuit appearance.
  7. Bake one sheet at a time in the preheated oven for 12-15 minutes, rotating the pan halfway through. The biscuits are done when the edges are golden brown and the centers are set but still soft. They will continue to firm up as they cool on the pan.
  8. Remove the baking sheet from the oven and let the biscuits cool on the pan for 5 minutes. This resting period allows them to firm up without sticking. Then transfer to a wire rack to cool completely. The biscuits will become crisp as they cool. Serve at room temperature.
  9. For a deeper flavor, you can substitute 1 tablespoon of the golden syrup with molasses. This adds a robust, slightly smoky note reminiscent of traditional British digestives.

Notes

Store these biscuits in an airtight container at room temperature for up to 1 week. They can also be frozen: freeze unbaked dough balls on a tray, then transfer to a zip-top bag for up to 3 months. Bake directly from frozen, adding 1-2 minutes to the bake time. To re-crisp previously baked biscuits, warm them in a 300°F (150°C) oven for 3-5 minutes. Avoid refrigerating baked biscuits, as they will become soft.

Nutrition

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Find it online: https://britishrecipes.uk/nigella-oat-biscuits/