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.




  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!


    • 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.


    • 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.


  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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