Name: Oat Thin Biscuits
Prep time: 10 min
Cook time: 12 min
Total time: 67 min
Ingredients: 100g rolled porridge oats; 50g plain flour; ½ tsp bicarbonate soda; 90g salted butter; 35g golden syrup; 100g golden caster sugar (or regular caster sugar); ½ tsp vanilla extract

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These chewy oat thin biscuits are thin and buttery with a crunchy texture which makes them so moreish. They go perfectly with a cup of tea or coffee and are also perfect for an after dinner sweet treat.

I love oats as they are so versatile and you can incorporate them in so many different recipes. I always have them in the house and love to experiment with different recipes that include them. This recipe is certainly one of my favourites as they so easy and convenient to make. They take such little time to prepare and only require 12 minutes in the oven so this is certainly one of my easiest and quickest recipes to bake.

These chewy oat biscuits have a nice texture as they are thin and crunchy which go well with their buttery flavour. Anytime I feel like a sweet treat and want to make something quick, this is my go-to recipe. All the ingredients are simple so if you enjoy baking, you will probably have all or most at home already but if not, all the ingredients are simple ingredients that you can get in all supermarkets.

Oat lace cookies on plate from top view.

Ingredients for Oat Thin Biscuits

For the full list of ingredients and measurements, scroll to the recipe card below.

Oats - I use rolled porridge oats.
Flour – use plain flour or all-purpose flour.
Bicarbonate soda – also known as baking soda.
Butter – you can use salted or unsalted butter.
Syrup – I use golden syrup. Corn syrup is a good substitute.
Sugar - golden caster sugar or regular caster sugar. Also known as superfine sugar.
Vanilla – use good quality vanilla extract.

How to Make Oat Thin Biscuits

Combine the dry ingredients

Add the oats, flour and bicarbonate soda to a bowl then mix and set aside.

Melt the butter

Melt the butter in a microwavable bowl in the microwave at 20 second increments.

Prepare the wet mixture

Add the golden syrup, sugar and vanilla to the melted butter and mix well.

Add in the dry ingredients

Pour in the dry ingredients and mix until the butter coats all the dry ingredients.

Shape the biscuits

Line a tray with baking paper then take a heaped tablespoon (around 30g) of the mixture and shape it into a ball then press flat. Place it on the lined tray then repeat this process with the rest of the biscuit mixture to make 12 biscuits.

Refrigerate the biscuits

Refrigerate for 45 minutes while you preheat the oven to 180^oC. After this time, place the biscuits on a baking tray lined with parchment paper. Ensure there is plenty of space between each biscuit as they spread. I usually bake 6 at a time in 2 batches.

Bake the biscuits

Bake in the centre of the oven for 12 minutes or until golden brown in colour. Allow the biscuits to cool on the tray for 15 minutes or until they become firm then transfer them to a cooling rack to completely cool. You can also refrigerate the biscuits so they set quicker.

Recipe Tips

A reminder to leave a significant amount of space between the biscuits as they will spread which is how they become thin and crunchy.
Remember to bake until golden brown. If the biscuits are too pale when they leave the oven then they won’t set as well and will be softer in texture rather than crunchy.

Storage

Store the oat thins in an airtight container and store at room temperature for up to 5 days.

Nutrition

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5 from 1 vote

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Oat Thin Biscuits

These oat thin biscuits are thin and buttery with a crunchy texture and they go perfectly with a cup of tea or coffee. They are also perfect for an after dinner sweet treat.

Prep Time10

Cook Time12

Chill Time45

Total Time1 7

Author: Andrea

Yield: 12 servings

Calories: 144kcal

Ingredients

100g rolled porridge oats
50g plain flour
½ teaspoon bicarbonate soda
90g salted butter
35g golden syrup
100g golden caster sugar or regular caster sugar
½ teaspoon vanilla extract

Instructions

To a bowl, add the oats, flour and bicarbonate soda then mix and set aside. Using a microwavable bowl, melt the butter in the microwave at 20 second increments.
To the melted butter, add the golden syrup, sugar and vanilla then mix well. Pour the dry ingredients into the melted butter and mix until all the butter coats the dry ingredients.
Line a large plate or tray with baking paper then take a heaped tablespoon (around 30g) of the mixture and shape it into a ball then press flat. Place it on the lined plate then repeat this process with the rest of the biscuit mixture to make 12 biscuits.
Place the biscuits in the fridge for 45 minutes while you preheat the oven to gas mark 4/350^oF/180^oC/160^oC fan. Place the biscuits on a baking tray lined with parchment paper. Ensure there is plenty of space between each biscuit as they spread. I usually bake 6 at a time in 2 batches.
Bake in the oven for 12 minutes or until golden brown in colour. Allow the biscuits to cool on the tray for 15 minutes or until they become firm then transfer them to a cooling rack to completely cool. You can also refrigerate the biscuits so they set quicker.