Sweet Oat cookie recipe

Scottish sweet oat cookie recipe
These biscuits, made to the Scottish sweet oat cookie recipe, have a great ‘snap’ and a wonderful taste.
As you tour round Scotland, with your eye open for different cookies, you find many that claim to be traditional. This one did not make that claim, just “handmade” and “Naturally delicious”. They certainly are!
Makes about 18 cookies.
Unsalted Butter – 3 oz (this must be well softened)
Caster sugar – 3 oz plus more for rolling
Scottish rolled oats – 4 oz
All purpose flour (sifted) – 2 oz
Vegetable oil – 1 oz (Olive oil is best)
Golden Syrup – 1 oz
Desiccated coconut – 1 oz
Baking powder – 1 tsp
Salt – 1/2 tsp

Electric mixer (not essential)
Spoon for mixing
Two or three non-stick heavyweight baking sheets
Flat knife to lift cookies

To make these Scottish sweet oat cookie recipe, first set the oven to warm up to 375F, Gas Mk 5.
If you do not have non stick baking sheets then butter/ grease the ones you are using.
Put the butter and sugar in the mixer bowl and cream together on high speed for five minutes until the mixture is pale in color.
While the butter is creaming, weigh the rolled oats and sifted flour into another bowl, mix gently, and set aside.
When the butter is creamed, pop the mixer’s bowl on the scales and add the oil, syrup, coconut, baking powder and salt.
Return to the mixer and continue on high speed for another two or three minutes. Use a spatula to pull the ingredients together and make sure it is all well mixed. This is essential as the densities of the ingredients vary and they do not mix well unless ‘encouraged’ a bit.
Remove the mixing bowl and add the flour and oat mixture. Stir in with a spoon until the flour is no longer dusty. Return the bowl to the mixer and set the mixer speed down to slow.
Again, beat for three or four minutes. You should now find that the mixture is uniform and will begin to lift easily away from the bowl without sticking.
Spread some caster sugar on your work surface.
Take about 1/3 of the mixture and roll it into a ball in your hand. Press it gently on the sugared surface and then turn over so that both sides are sugared. Now roll out to between 1/4 and 1/8 inch thickness.
Using your lifter/ palette knife place the cookies on the baking sheets prepared earlier.
Space them out to allow room for them to expand during baking. You should put about 9 cookies on each sheet. Repeat until all the mixture ihas been used.
Place in the oven and bake for 8 to 10 minutes, until nicely brown round the edges. Don’t let them burn, or it will ruin the delicate, natural flavors.
Allow to cool on the sheets for four or five minutes as they are very soft as they come from the oven. Then use the flat knife to slide them onto a rack to finish cooling.

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