Mary Berry Oat Biscuits Recipe

This crumbly, golden Mary Berry Oat Biscuits is made with rolled oats, golden syrup, and ready in 30 minutes. The edges turn perfectly crisp in the oven while the center stays slightly chewy. I love baking a batch of these on a rainy Sunday afternoon.

Why This Classic Works

British oat biscuits can easily turn out like rocks if you overbake them. I learned this the hard way when I left my first batch in the oven for too long.

The secret here is taking them out when they are just pale golden. They will firm up nicely as they cool on the wire rack.

Mary Berry Oat Biscuits Ingredients

• 100g (3.5 oz) butter
• 75g (2.6 oz) caster sugar
• 1 tbsp golden syrup
• 100g (3.5 oz) self-raising flour
• 100g (3.5 oz) porridge oats
• 1/2 tsp bicarbonate of soda
• 1 tbsp hot water

How To Make Mary Berry Oat Biscuits

1. 1. Preheat and Prep: Preheat your oven to 160°C (140°C fan or 320°F) and line two baking trays with parchment paper.
2. 2. Melt the Wet Ingredients: In a small saucepan, gently melt the butter, caster sugar, and golden syrup over low heat until completely smooth.
3. 3. Mix the Dry Ingredients: In a large bowl, combine the self-raising flour and porridge oats until evenly distributed.
4. 4. Combine and Form: Dissolve the bicarbonate of soda in the hot water, stir it into the melted butter mixture, and pour it over the oats. Mix well.
5. 5. Shape the Biscuits: Roll the dough into walnut-sized balls and place them on the trays, leaving space for spreading.
6. 6. Bake and Cool: Bake for 15 minutes until pale golden. Leave on the trays for 5 minutes before transferring to a wire rack to cool completely.

Recipe Tips

• Use rolled oats: Jumbo oats will make the biscuits too fragile and they might fall apart after baking.
• Do not flatten: The dough balls will naturally spread in the oven as the butter melts.
• Watch the color: Take them out when they are pale golden, as they continue to cook on the hot tray.

What To Serve With Oat Biscuits

These classic oat biscuits are ideal with a strong cup of English breakfast tea or a freshly brewed coffee. You can also serve them alongside a sharp cheddar cheese for a sweet and savory contrast.

How To Store

Keep the biscuits in an airtight container at room temperature for up to a week. You can also freeze the baked biscuits for up to three months and thaw them on the counter before serving.

FAQs

Can I use honey instead of golden syrup? Yes, honey works as a substitute, but it will slightly change the flavor profile and make them brown faster.

Why did my biscuits spread out too much? This usually happens if the butter was too hot when mixed with the dry ingredients. Let the melted mixture cool for a minute first.

Can I add chocolate chips? Absolutely, just fold in a handful of chocolate chips after the dough has cooled slightly so they do not melt.

Nutrition

• Calories: 135 kcal
• Total Fat: 7g
• Saturated Fat: 4g
• Cholesterol: 18mg
• Sodium: 95mg
• Total Carbohydrate: 16g
• Protein: 1.5g

Try More Recipes:

• Mary Berry Christmas Biscuits Recipe
• Mary Berry Cheese Biscuits Recipe
• Mary Berry Easter Biscuits Recipe