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Mary Berry Oat Biscuits Recipe

Mary Berry Oat Biscuits

Mary Berry's oat biscuits are crisp, golden, and deeply satisfying — simple to make and completely addictive.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 20 minutes
Total Time 50 minutes
Servings: 20 Biscuits
Course: Dessert
Cuisine: British
Calories: 105
Ingredients Method Notes

Ingredients
  

  • 150 g rolled oats
  • 100 g plain flour sifted
  • 100 g unsalted butter
  • 75 g caster sugar
  • 2 tbsp golden syrup
  • 1 tbsp whole milk
  • ½ tsp bicarbonate of soda
  • ½ tsp ground cinnamon
  • Pinch of salt

Method
 

  1. Preheat oven to 170°C / 150°C fan / Gas 3. Line two baking trays with parchment.
  2. Melt butter, caster sugar, golden syrup, and milk together in a small saucepan over a low heat, stirring until dissolved. Remove from heat and cool for 2–3 minutes.
  3. Add bicarbonate of soda to warm butter mixture. Stir — it will foam slightly. Stir until foam settles.
  4. Combine rolled oats, flour, cinnamon, and salt in a large bowl. Pour in butter mixture and stir until a soft dough forms. Leave to stand 2 minutes.
  5. Roll into walnut-sized balls (about 20g each). Place on trays 5cm apart. Press down gently to about 1cm thickness.
  6. Bake for 12–15 minutes until deep golden brown all over. Leave to cool completely on the tray — do not move while warm.

Notes

Use proper rolled oats — not instant porridge oats.
Cool the butter mixture before adding bicarbonate of soda — not hot, just warm.
Do not move biscuits while warm — they firm up completely as they cool on the tray.
Pull from the oven when deep golden — they will crisp further as they cool.
Store in an airtight tin at room temperature for up to 10 days.
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