Thin and Lacy Oatmeal Biscuits

    25 minutes

    When you cook these biscuits the dough spreads to make thin, lacy shapes that you peel off the baking tray. Great served with ice cream or rolled into tubes while still warm and dipped in chocolate.

    110 people made this

    Serves: 48 

    • 1 cup (155g) quick cooking oats
    • 1/4 cup (30g) plain flour
    • 1/2 teaspoon salt
    • 1 1/2 teaspoons baking powder
    • 1 cup (220g) white sugar
    • 125g butter, softened
    • 1 egg
    • 1 teaspoon vanilla essence

    Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Preheat oven to 170 degrees C. Cover baking trays with foil then coat the foil with a non-stick cooking spray.
    2. In a medium bowl combine oats, flour, salt and baking powder. In a large bowl cream sugar and butter until fluffy. Beat in egg and vanilla. Mix in the flour and oat mixture until just combined. Drop dough by teaspoonfuls onto the prepared baking trays, 5cm apart.
    3. Bake for 10 to 12 minutes or until edges turn golden. Cool, then peel biscuits off with your fingers. Be sure to re-spray baking trays with non-stick cooking spray between batches.

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    Reviews in English (96)


    Wow! If you want to impress your friends and family, make these cookies. Here's what I did: I followed the recipe precisely. I used a 1 teaspoon measuring spoon and made sure I just put a teaspoon for each cookie. I actually wound up making 58 cookies from this recipe. Then I melted semi-sweet chocolate chips and spread the chocolate on the flat side of a cookie and put another cookie on top. They turned out very elegant - better than a Pepperidge Farm cookie. Of course, your using two of these cookies to make one big cookie, but it's worth it! I recommend that you use a Silpat baking sheet (I have two). Let the cookies cool well before you take them off the sheet. Cool on wax paper before putting the choclate on them. I am going to use this recipe for special occasions. Your family will think you've attending a french culinary school!  -  11 Jan 2005  (Review from Allrecipes USA and Canada)


    These are great! Followed recipe as written except I didn't cream the sugar and butter...I combined the dry ingredients and then I added the wet ingredients and mixed everything together. And I used regular rolled oats instead of quick-cooking. I patted down the balls a bit with my fingers before baking them to ensure even baking. I baked them on ungreased silicon mats and they popped right off when I peeled the mat off the pan. They are very sweet - sort of like a very crunchy sugar cookie. Very tasty when sandwiched with whipped cream between two cookies!  -  20 Aug 2008  (Review from Allrecipes USA and Canada)


    These cookies look and taste fantastic. I followed the recipe exactly and my only suggestion is to watch them very closely as they bake. I burned the first batch (typical for me), then I overcompensated and undercooked the second batch (again pretty typical) but for the third batch, i kept my face pressed against the oven window and alas, the perfect cookie! Okay, so maybe you don't need to press your face into hot glass but these cookies do seem to go from undercooked to overcooked in about 30 seconds and it may be just because my brain wa too warm but it seemed like each batch took a different amount of time. Just watch close is all i'm saying. Lol  -  21 Sep 2008  (Review from Allrecipes USA and Canada)