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.

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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

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.

flakemeal_biscuit_prep1

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.

flakemeal_biscuit_prep2

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.

flakemeal_biscuit_prep3

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.

flakemeal_biscuit_one

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14 comments

  1. When i can i buy mill flour too… We have some nice “farm” which produce great flours with their mills… I think i have some whole oat flour ….this cookies looks perfect for my breakfast!

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    • They are very good and will last for quite a while if stored properly. Unfortunately with greedy men in the house, they don’t last long here. You are right, they would make a good breakfast biscuit.

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    • Oats aren’t really typical of Italian cuisine, so I’m not surprised you can’t find them. Something to look forward to on your return to Australia? Biscuits were good – hungry men in the family hoovered them up.

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  2. Isn’t it funny, but I generally substitute butter for margarine. Now I’m hearing that butter is better for you than margarine, I might revert. That looks like a nice, straightforward recipe.

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