Irish Oatmeal Biscuits Recipes

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.

OATMEAL BISCUITS WITH APPLE BUTTER YOGURT

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
• Combine the flour, oats, sugar, baking powder, baking soda, salt and cinnamon in a large bowl. With your hands, cut in the butter until the butter resembles small pebbles. Make a well in the center of the mixture and pour in the milk. Mix until a dough starts to form, then knead gently, 4 to 5 times, until smooth.
• Pat the dough out to 1-inch thick. Cut out biscuits, using a 2-inch biscuit cutter, and transfer to a baking sheet.
• Brush the biscuits with the melted butter. Transfer to the oven and bake until golden brown, 18 to 20 minutes. Remove from the oven and allow the biscuits to cool for 5 minutes.
• Meanwhile, mix together the yogurt and apple butter in a bowl.
• Top the biscuits with apple butter yogurt and chopped apples. Serve immediately.

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.

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.

OATMEAL BISCUITS

Steps:

• In a large bowl, combine the flour, brown sugar, baking powder, baking soda and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in oats and milk just until moistened. , Turn onto a lightly floured surface. Roll out to 3/4-in. thickness. Cut with a floured 2-in. biscuit cutter. Place 1 in. apart on an ungreased baking sheet. Bake at 375° for 15-20 minutes or until lightly browned. Serve warm.

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.

IRISH OATMEAL COOKIES WITH RAISINS AND WALNUTS

Steps:

• Preheat oven to 350°F.
• Place raisins into a small saucepan, add the whiskey or water and bring to the boil over medium high heat, stirring constantly. Off the heat, cover and set aside to steep.
• In a large bowl, use a wooden spoon to cream together the shortening, sugars, eggs, and vanilla.
• In another bowl, combine the flour, cinnamon, baking soda, and salt with a wire whisk.
• Gradually add the dry ingredients to the shortening mixture, mixing with a wooden spoon.
• Stir in the oats, then blend in the raisins and the walnuts; mix well.
• Use a cookie scoop or drop by heaping teaspoonfuls 2-inches apart on an ungreased cookie sheet.
• Place some granulated sugar in a small bowl. Moisten the bottom of a small glass in water and dip into sugar, then press the glass gently onto the top of each cookie to slightly flatten.
• Bake in preheated 350F oven for 10 to 12 minutes or until lightly golden brown around the edges and centers are set--do NOT over bake.
• Let cookies cool 1 minute on cookie sheet, then use a spatula to carefully remove warm cookies to wire rack to completely cool. DO NOT leave cookies on cookie sheet longer than a minute or two, or they will become stuck.
• Store in an airtight container or freezer bag; these cookies freeze well.