Oat biscuits were my gran’s speciality. She made these things on mass and kept a constant stash in her pantry; something my sister and I very much appreciated as children.
Recently I decided to veganize my gran’s oat biscuits and this recipe, based on her own, is the result. These biscuits are wholesome, crumbly, and just the right amount of sweet. Eat them with a good cup of tea in front of the telly - and thank Pauline.
Pauline's Lancashire Oat Biscuits
Makes: About 10 biscuits
Preparation time: 40 minutes
120g rolled oats
60g plain white flour (or wholemeal, if you prefer), plus extra for rolling
60g vegan butter (e.g. Pure), chopped into small cubes and refrigerated, plus extra for greasing
Half a teaspoon of baking powder
A pinch of table salt
A splash of nondairy milk (e.g. soy, rice, almond, oat)
Large mixing bowl
Whisk or fork
Round biscuit cutter
Large baking sheet or tin
1./ Preheat the oven to 180 degrees Celsius. Grease a baking sheet or tin with a thin layer of vegan butter.
2./ Put the oats, flour, sugar, salt, and baking powder into a large mixing bowl. Combine well with a whisk or fork.
3./ Add the cubed butter. Gently rub the dry ingredients into the fat with your fingertips. As when you make pastry, this should result in something resembling breadcrumbs.
4./ Add to this a splash of nondairy milk and bring the dough together by gently working it with your hand. It should come together easily.
5./ Sprinkle a little extra flour onto a clean, dry surface. Place the dough onto this and roll out an even round of about half an inch thick. Cut out as many biscuits as you can with the cutter and place these onto the greased baking sheet.
6./ Bake the biscuits for 30 minutes or until golden brown.
7./ Cool before serving. These biscuits will also keep in a tin or in the freezer.