Spiced Oat Biscuits (Vegan)
Spiced oat biscuits - these simple vegan spiced oaty shortbread cookies are easy to make, crisp, buttery and lovely with a cuppa.
Servings 20 biscuits
Ingredients
- 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
Instructions
- 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.
Notes
- 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!