On An Oat Roll

No, not rolled oats or even rolls made with oats… I’m on a roll using my big bag of fine ground oats I got At the Mill. I needed to make something sweet, something crunchy after those lovely soft, savory crumpet-like Derbyshire Oatcakes.

Looking through my recipes, I noticed my mother-in-law’s flakemeal biscuits – one of my husband’s favorites. I remember she would always have a tin of them on hand whenever we came to visit. Just one of those mother things!

Flakemeal Biscuits
These are crunchy, not too sweet, thin cookies made with fine ground oats. I spiced them up a bit with cinnamon and nutmeg, and used butter rather than the margarine indicated in the original recipe.

Makes approximately 2 dozen

• 1/2 cup sugar
• 4oz. (1 stick) butter
• 1-1/4 cup fine ground oatmeal
• 1/2 cup flour
• 1/4 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Preheat oven to 350 degrees F. In a mixer, cream the butter and sugar. Add in the dry ingredients and continue mixing until everything has been incorporated and clumps form. This may take a few minutes.

On a board, mould the dough into a ball, flatten and roll out to about 1/4 inch thickness. The dough will be slightly crumbly. Cut with round cookie/biscuit cutter (approximately 2-1/2 inch diameter). Reform scraps into a ball and continue until all the dough is used.

Lay the rounds on a baking tray lined with baking parchment. Keep them spaced apart – they will spread a little while baking. Prick them with the tines of a fork to help keep them flat and provides a decorative element to a plain biscuit.

Bake for 10 to 12 minutes. The biscuits will be golden brown and slightly soft when they first come out of the oven. Transfer carefully to a rack. The biscuits will become crisp when cool. Store in a air-tight container.

Advertisement