• Prep Time: 0 mins
  • Total Time: 20 mins
  • Serves: 4,Yield: 16biscuits
  • About This Recipe

    “A crunchy sweet and filling biscuit for breakfast or supper. Especially nice with cheese.”


  • 125gvegetable margarine
  • 50gsoft brown sugar
  • 125gwhole wheat flour
  • 125gporridge oats
  • milk
  • Directions

  • Cream margarine and sugar.
  • Mix in flour and oats and work into a paste. Moistenif necessary with a teaspoon of milk.
  • Using a floured board, roll out about 7mm/ 1/4 inch thick and cut into rounds.
  • Put onto a greased baking tray.
  • Bake justabove middle in a moderately hot oven, Gas mark 5,375 F, 190 C for 20 minutes, until pale brown.
  • Take straight off baking tin on to a wire rack to cool.
  • Reviews

  • “Wow, I so agree: These are oaty shortbread bites! So yummy! I used butter instead of margarine and cut the biscuits with a glass.After 20 minutes they were perfectly done- slightly brown and wonderfully crisp.Thank you so much for sharing these little gems, Pam Wood!”

  • “I used butter and added a bit of honey, these came out like oatmeal shortbread.Just love them, and my family ate them up and wanted more.I have made this recipe several times and always play with it a bit, the results are always the same, they go fast and everyone wants to know where the rest are.”

  • “I really liked these oatcakes.Something really different and really filling. Thanks for the new discovery”