Spiced oat biscuits - these simple vegan spiced oaty shortbread cookies are easy to make, crisp, buttery and lovely with a cuppa.
They are a slice-and-bake style biscuit so there is no need to roll out the dough, and they can be made in advance and baked right from the freezer.
When it comes to biscuits, sometimes the simplest recipes are the most satisfying.
These spiced oat biscuits are nothing much to look at, but they have a lovely crisp, crumbly texture and a moreish, spiced, buttery flavour.
They are incredibly simple to make and are a wonderful accompaniment to a cup of tea.
Vegan butter: It is very important that you use a BLOCK butter/margarine, not the spreadable kind in a tub as that won't give you the best texture; you may end up with chewy shortbread.
Because shortbread are such a simple biscuit, most of the flavour comes from the butter so you should also use one that you like the taste of. I swear by Naturli Vegan Block, but Flora Plant block or Stork block will also work.
Light brown soft sugar: Light brown sugar gives a slight caramel flavour. You can use caster or granulated instead if needed.
Plain flour: Just regular plain (all-purpose) flour is best here. I haven't tried making these gluten-free.
Oats: Use regular rolled porridge oats, not jumbo ones. I use supermarket own brand.
Spices: I use ground ginger and nutmeg, but do feel free to vary these to suit you. Mixed spice, pumpkin spice and cinnmon would all work well.
How To Make Spiced Oat Biscuits:
(Full measurements and instructions can be found in the recipe card at the bottom of the page)
Step 1: Mix together the flour, oats, sugar and spices in a large bowl.
Step 2: Add the butter and rub it in with your fingertips until no lumps of butter remain.
Step 3: Bring the dough together and knead very lightly until it forms a ball.
Step 4: Shape the dough into a log about 5-7cm (2-2 ¾ in) thick - use your hands and roll it on a lightly floured surface to get it as even as possible.
Step 5: Wrap the log in baking parchment and refrigerate for about an hour.
Step 6: Use a very sharp knife to slice the log into approx 8mm thick slices. Place them spaced apart on a couple of lined baking sheets.
Step 7: Bake for 20-25 minutes until golden.
USE SCALES. As with all of my baking recipes I really do recommend using the metric measurements with a digital scales rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!
Do not overwork the dough as that will develop the gluten in the flour resulting in chewy biscuits. Just mix it until it is fully combined then use your hands to bring it together.
These spiced oat biscuits will keep in an airtight container at room temperature for at least a couple of weeks.
The wrapped dough will keep in the fridge for up to 3 days. Let it sit out at room temperature for about half an hour or so before slicing it if it gets too firm.
The unbaked cookies can be frozen. Cut out the cookies and freeze them in a single layer on a parchment lined baking sheet. Once frozen, transfer them to a freezer-proof container. The cookies can be baked straight from the freezer, no need to defrost them first.
More Easy Biscuit Recipes:
- Pumpkin spice shortbread
- Vegan cranberry orange shortbread
- Vegan coconut cookies
- Vegan pecan snowball cookies
- Vegan chocolate orange shortbread
- Vegan vanilla sugar cookies
- Vegan shortbread fingers
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Spiced Oat Biscuits (Vegan)
- 200 g (1 + ⅔ cup) plain (all-purpose) flour
- 100 g (1 cup + 2 Tablespoons) rolled oats/porridge oats (not jumbo ones)
- 100 g (½ cup + 1 Tablespoon) light brown soft sugar
- 2 teaspoons ground ginger
- 1 teaspoon ground nutmeg
- 200 g (¾ cup + 2 Tablespoons) vegan block butter cold and cubed
- Mix together the flour, oats, sugar and spices in a large bowl.
- Add the butter and rub it in with your fingertips until no lumps of butter remain.
- Bring the dough together and knead very lightly until it forms a ball.
- Shape the dough into a log about 5-7cm (2-2 ¾ in) thick - use your hands and roll it on a lightly floured surface to get it as even as possible.
- Wrap the log in a piece of baking parchment, twisting the ends tightly to form a cracker shape. Refrigerate for 1-2 hours until firm.
- Meanwhile, preheat the oven to 180°C/160°C fan/350°F/gas mark 4 and line two baking sheets with baking parchment.
- Use a very sharp knife to slice the log into approx 8mm thick slices. Place them spaced apart on the baking sheets.
- Bake for 20-25 minutes until lightly browned around the edges and on the underside.
- Allow to cool on the tray for 5 minutes then carefully transfer them to a wire rack to cool completely. Once cold store in an airtight container.
- See post above for tips, details, make ahead instructions and step-by-step photos.
- USE SCALES. As with all of my baking recipes I really do recommend using the metric measurements with a digital scales rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!