Light-as-Air Oat Biscuits

    (88)
    35 minutes

    These are different from any oat biscuits you've had - buttery, light, crisp and delicate. You can substitute walnuts for pecans if you like.


    83 people made this

    Ingredients
    Serves: 60 

    • 1 cup (125g) plain flour
    • 1/2 teaspoon bicarb soda
    • 1/4 teaspoon salt
    • 250g butter, softened
    • 1 cup (150g) icing sugar
    • 2 teaspoons vanilla essence
    • 1 cup (90g) rolled oats
    • 1 cup (125g) chopped pecans
    • 1 tablespoon icing sugar, or as needed

    Directions
    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat an oven to 170 degrees C. Line a baking tray with baking paper.
    2. In a bowl, mix the flour, bicarb soda and salt. In a separate large bowl mix the butter, 1 cup icing sugar and vanilla. The batter should not be too smooth. Stir in the flour mixture; gently stir in the oats and pecans and lightly mix until combined.
    3. With a spoon, drop about 1 scant tablespoon of dough per cookie onto the prepared baking tray. Bake in the preheated oven until lightly browned, about 20 minutes. Let cool completely before sprinkling biscuits with icing sugar.

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    Reviews and Ratings
    Global Ratings:
    (88)

    Reviews in English (78)

    by
    200

    I am Donna Q and I posted this recipe. All Recipes made a few changes to it before putting in on the website. 1. Parchment paper is not necessary. I've never had these cookies stick. 2. Mix ingredients well but batter should not be smooth! The nuts and oatmeal are what give them the great texture. 3. Use a teaspoon to drop onto cookie sheet so that the cookies are very small. Because they're crumbly and sugared they are easier to eat if they are really small. Enjoy!  -  25 Apr 2010  (Review from Allrecipes USA and Canada)

    by
    35

    YUMMY! For a smoother texture put the oats in a food processor or blender. Then pulse it until you have the consistency of flour.  -  18 Apr 2010  (Review from Allrecipes USA and Canada)

    by
    28

    WONDERFUL EUROPEAN VERSION! I ROLLED THEM IN ABOUT 1 ROUNDED TABLESPOON BALL TO BAKE (LIKE PEANUT BUTTER COOKIES) AND DOUBLE DIPPED THEM IN A BOWLFUL OF POWDERED SUGAR, ONCE WHEN THEY ARE SEMI-WARM ON THE COOKIE RACK, AND WHEN THEY ARE COMPLETELY COOLED. I ALSO LOWERED THE COOKING TIME TO 15 MINUTES. YUMMY!!!  -  02 May 2010  (Review from Allrecipes USA and Canada)

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