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!
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.