Filled Oat Biscuits

    42 minutes

    This recipe makes lovely soft oat biscuits sandwiched together with a creamy vanilla filling. My family loves these.

    120 people made this

    Serves: 18 

    • 2 cups (300g) packed brown sugar
    • 190g butter
    • 2 eggs
    • 1/2 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1 teaspoon baking powder
    • 3 tablespoons boiling water
    • 1 teaspoon bicarb soda
    • 2 1/2 cups (315g) plain flour
    • 2 cups (300g) quick cooking oats
    • 1 egg white
    • 2 tablespoons milk
    • 1 teaspoon vanilla essence
    • 2 cups (300g) icing sugar
    • 190g copha

    Preparation:30min  ›  Cook:12min  ›  Ready in:42min 

    1. Preheat oven to 180 degrees C. Lightly grease baking trays.
    2. Cream butter or margarine with the brown sugar until light and fluffy. Beat in the eggs and mix well. Stir in the salt, cinnamon, baking powder, boiling water, bicarb soda and flour. Mix to combine. Stir in the oats.
    3. Drop biscuits onto the prepared baking trays. Bake for 10 to 12 minutes. Let biscuits cool then make sandwiches from two biscuits with filling in between.
    4. To Make Filling: Beat egg white. Mix in the milk, 1 teaspoon vanilla and 1 cup icing sugar. Beat in the copha and remaining 1 cup icing sugar. Beat until light.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (114)


    I used 1 cup butter, 2tsp vanilla, 4 cups confectioner's sugar for the filling and still had a lot of filling leftover. Don't use raw eggs in recipes as it can cause food poisoning.  -  23 Jun 2009  (Review from Allrecipes USA and Canada)


    These were good, but I prefer making the Spicy Oatmeal cookie recipe (sans raisins) from this site and making the filling using 1/2 c shortening, 1 regular-sized jar of marshmellow fluff, 1/3 c powdered sugar and 3 tsp of hot water with 1/4 tsp salt dissolved in it. More like the Little Debbie Filling, and doesn't need to be refridgerated!  -  12 May 2010  (Review from Allrecipes USA and Canada)


    Very Good! This is just my own little by accident tip. I made these on a hot day and the icing started to melt between the cookies so I put the cookies in the freezer. I wrapped each cookie in saran wrap and froze. So yummy, not too hard and the icing still soft. A yummy treat into a cool treat.  -  23 Oct 2007  (Review from Allrecipes USA and Canada)