Orange Oat Biscuits

    8 hours 28 minutes

    The secret to these biscuits is chilling the dough overnight before baking. The orange zest gives them a delightful flavour.

    11 people made this

    Serves: 48 

    • 250g copha
    • 1 cup (220g) white sugar
    • 1 cup (150g) brown sugar
    • 2 eggs
    • 1 tablespoon grated orange zest
    • 3 tablespoons molasses
    • 1 teaspoon vanilla essence
    • 1 cup (125g) plain flour
    • 1 teaspoon bicarb soda
    • 1 teaspoon salt
    • 3 cups (450g) rolled oats

    Preparation:15min  ›  Cook:13min  ›  Extra time:8hours chilling  ›  Ready in:8hours28min 

    1. In a large bowl cream together the copha, white sugar and brown sugar until smooth. Beat in the eggs one at a time, then stir in the orange zest, molasses and vanilla. Combine the flour, bicarb soda and salt; stir into the molasses mixture until well blended. Mix in oats.
    2. Divide the dough into halves, and shape into long logs about 5cm in diameter. Wrap in waxed paper and refrigerate for at least 8 hours or overnight.
    3. Preheat the oven to 180 degrees C. Slice chilled dough into rounds about 5mm thick. Place 5cm apart onto ungreased baking trays.
    4. Bake for 11 to 13 minutes in the preheated oven, until the bottoms are lightly browned. Cool on the baking pan for a minute before removing to wire racks to cool completely.

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    Reviews in English (9)


    Great cookies- make sure you change the BAKING SODA FROM 1 CUP TO 1 TEASPOON. I recognized the typo as it is easy to do. I didn't have enough for the cookie jar as they kept disappearing from the counter while they were still warm.  -  25 Oct 2002  (Review from Allrecipes USA and Canada)


    I have looking for quite some time for a really good oatmeal cookie recipe and I believe I have found it! They smelled great while baking and were tasted delicious! I will definately make these again. PS - thanks for changing the baking soda amount.  -  29 Oct 2002  (Review from Allrecipes USA and Canada)


    We have updated this recipe to display the correct amount of baking soda.  -  28 Oct 2002  (Review from Allrecipes USA and Canada)