Irish Oaten Biscuits Cookies Recipes

OATEN BISCUITS

Steps:

• Preheat the oven to 180°C/350°F, and line 2 baking trays with non-stick baking paper.
• Combine the flour, oat bran, sugar, salt and bicarbonate of soda in a large bowl, and use your fingertips to rub the butter into the flour mixture until it resembles fine breadcrumbs.
• Add the water and use a round-bladed knife in a cutting motion to mix the ingredients in the bowl until the mixture just comes together.
• Turn the dough onto a lightly floured surface and knead until smooth. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
• Divide the dough into 2 equal portions and use a lightly floured rolling pin to roll out the dough until it is about 3mm thick. Use a 5cm/2"-diameter round pastry cutter to cut out the biscuits and place them on the prepared trays.
• Lightly brush the tops of the biscuits with egg and sprinkle with the extra oat bran.
• Bake in a pre-heated oven, swapping the position of the trays over halfway through the cooking, for 20 minutes or until golden brown.
• Set aside for 15 minutes to cool.
• Serve with the blue cheese, cheddar and brie and with Toffee Grapes Recipe #144733.

IRISH OATEN BISCUITS (COOKIES)

Steps:

• Preheat the oven to 200°C/400°F.
• Combine oat bran, oats, sugar, flour and baking soda in a big bowl. Add butter and mix well. If your dough is too dry, add some water to it until you can work it.
• Roll out on a lightly floured surface and cut out cookies in desired shape (if making shortbread fingers, dont forget to prick them before baking).
• Bake for about 15 minutes until cookies are golden and crispy.

HEALTHY-ISH IRISH OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease 18 muffin cups with coconut oil.
• Beat coconut oil, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Mix in the flour mixture until just incorporated.
• Beat 1 egg and vanilla extract into the coconut oil mixture.
• Whisk flour, baking soda, and coarse salt together in a bowl; beat into the coconut oil mixture until a dough forms.
• Fold oatmeal, raisins, and almonds into dough. Mix beaten egg into dough if needed for moisture.
• Spoon dough into prepared muffin cups to about half full.
• Bake in preheated oven until center is set and top is lightly browned, 12 to 14 minutes.

OAT BISCUITS

Steps:

• Heat the oven to 180C/160C fan/gas 4. Line a baking tray with baking parchment.
• Sift the flour into a bowl. Mix in the baking powder, porridge oats and sugar.
• Melt the butter, syrup and milk in a small saucepan or in the microwave and stir.
• Add to the dry ingredients. Mix until the liquid covers all the oat mixture and until well combined.
• Spoon onto a baking tray and shape into rounds, leaving space between each biscuit as they will spread whilst cooking.
• Bake for 10-15 mins, or until golden brown. Leave to cool for 5 mins before removing from tray.

IRISH OATMEAL BISCUITS

Steps:

• In a large bowl, mix together flour and oatmeal. Add butter and sugar; using your hands mix until it comes together and forms a dough. Form dough into a disk and cover with plastic wrap; transfer to refrigerator until chilled, 20 to 30 minutes.
• Line two baking sheets with nonstick baking mats or parchment paper. Roll out dough on a floured work surface to 1/8-inch thick. Using a 1 3/4-inch round cutter, cut out biscuits; transfer to prepared baking sheets, spacing 1 inch apart. Continue rerolling scraps and cutting out biscuits. Transfer baking sheets to refrigerator; let biscuits chill 20 to 30 minutes.
• Preheat oven to 350 degrees.
• Transfer baking sheets to oven and bake until lightly browned, 12 to 14 minutes. Let cool slightly on baking sheets before transferring to a wire rack to cool completely.