Oatmeal Biscuits

This recipe was given to me by Mary Flahavan. I liked it so much that we now make it up in batches and keep them in Kilner jars in our rooms for guests in case they're feeling a bit peckish after a long journey but don't want to ruin their dinner!


  • 275g (10oz) Progress oatlets (Flahavan's)
  • 100g (4oz) plain flour, plus a little extra for dusting
  • 150g (5oz) caster sugar
  • ½ tsp bicarbonate of soda
  • 225g (8oz) butter, at room temperature


  1. Blend the oatlets in a food processor until quite fine. Add the flour, caster sugar, bicarbonate of soda and butter and blend again until the dough just comes together.
  2. Divide the dough into three pieces and roll each one into a long sausage shape that is 15cm (6in) long and 4cm (1½in) wide. Wrap in clingfilm and chill in the fridge for 1 hour to firm up.
  3. Preheat oven to 200C (400F), Gas mark 6. Using a sharp knife, trim the ends from each cookie roll and cut each one into about 12 cookies, so each one should be about 1cm (½in) thick.
  4. Arrange the oatmeal biscuits, well spaced apart, on parchment lined baking sheets. Bake for about 15-20 minutes until a pale golden colour and slightly firm.
  5. Remove from the oven and leave to cool for a minute, then transfer to a wire rack and leave to cool completely.
  6. To serve, put into Kilner jars or arrange on a plate.
  7. Cook Ahead: The biscuit rolls keep well in the fridge for up to 1 week or can be frozen and defrosted at room temperature before using. They keep well in an airtight container for up to 1 week.


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