These crunchy oat biscuits make for a great tea time treat. If you want to keep them healthy for lunch box snacks then leave the chocolate topping off the biscuits. Head straight on to the recipe ♥
The words crunchy and oats take me back to when I spent time at my grandmother’s house. She made the best ever crunchies, and one day I will perfect her recipe so that I can share it. Not that there was anything wrong with her recipe, but she never wrote it down and I am making it from taste memory. I could not resist trying this recipe as part of my review of the book but it had its own shortcomings. I do not have teaspoon measures that work out 8mls so kind of fudged it, with half being 4mls and as I made half the recipe I measured 5mls and took out a bit. The method tells me to combine well and knead a little. But, the dough was too gooey to knead so I skipped that part. I was instructed to bake for 20–30 minutes which I felt was too wide a range. I can totally understand a 5 minute range, but not more than that! I went back to the oven every couple of minutes and then guessed how baked it should be looking at the colour on top. For me this is extremely frustrating as my oven turns off after the time is up, so needed to be restarted each time I went and had a look. The chocolate topping has a plus/minus quantity for the milk which is frustrating. How much is less or more? What consistency was I meant to achieve? And surely salted butter changes the flavour profile? I always use unsalted butter and add a pinch of salt if necessary for recipes that call for salted butter. But despite the frustrations with this recipe, these crunchy oat biscuits will make another appearance in my kitchen soon, with a few adaptations.
Recipe For Crunchy Oat Biscuits
for the biscuits
- 115 g butter
- 50 g sugar I used fructose
- 60 g desiccated coconut
- 20 g rolled oats
- 105 g flour
- 1 pinch of salt
- 7.5 mls cocoa powder
- 4 g baking powder
for the chocolate topping
- 25 mls milk
- 7 g butter
- 130 g fructose
- 15 mls cocoa powder
- 2.5 mls vanilla extract
for the biscuits
- Preheat the oven to 180° Celsius
- Place the butter into a glass bowl
- Melt in the microwave
- Add the sugar and stir until dissolved
- Add the coconut and oats and stir to combine
- Sift in the flour, salt, cocoa powder and baking powder
- Mix until thoroughly combined
- Line a loaf tin with baking paper, leaving handles hanging over the edges
- Place the dough into the tin and level using the back of a spatula
- Place into the oven and bake for 25 minutes
- Remove and leave to cool in the tin slightly while you make the topping
for the chocolate topping
- Place all of the ingredients into a small sauce pan
- Bring to a boil over a medium temperature, stirring until the fructose has dissolved
- Remove from the heat once boiled and stir well to combine
- Pour over the biscuit getting it to spread as evenly as possible
- Leave to cool slightly and then cut into squares
- Leave to cool completely before removing from the tin
Click on the links for conversions and notes.
Disclosure: I was sent the book to review by Penguin Random House South Africa and this recipe formed part of the review and is published with permission. This post is in line with my blogging policy.
What I blogged November 9:
- three years ago – Rosemary
- four years ago – Dill
- five years ago – Beef Strogonov
32 thoughts on “Crunchy Oat Biscuits Recipe From Perfect Parties”
It sounds like there were a few challeneges with this one Tandy. Crunch is such a great word, isn’t it?
And there are so many things that need to be crunchy 🙂
I also hate recipes that use cup and teaspoon measures. I’m sure that the argument can be made for the other side but I feel like if you want to have your bakes turn out great, then invest in a digital scales and some cup and spoon measuring tools. And make sure they are calibrated correctly! 🙂
I should calibrate my scale sometime 🙂
I am obliged to pack a lunch and a snack for my 5 year old each day. The snack is their afternoon pick-me-up for when they start getting cranky on the teacher! I love the idea of packing one of these biscuits for her snack ~ and yes, with the chocolate on top. I don’t dare leave it off now that she saw your pics. She will LOVE these.
I hope that you pack one for the teacher as well 🙂
Hi Tandy, these sure sound good, can’t wait to see what changes you make.
Cheri, the way things are going right now it might only be next year before I get to tackle them again 🙂
They look really delicious. My kids would love them!
I am sure they will 🙂
Oh boy, sounds like a frustrating ordeal making these. But happy you thought good enough to make them again, I would have a couple 🙂
I have made a second batch but it still needs refining 🙂
Okay I just saw chocolate and I think I almost lost my mind lol. I totally need some chocolate after viewing this post. These biscuits look amazing.
thanks Kia 🙂
Tandy, they sound so yummy!
They are very yummy Liz 🙂
They must be good if they’re worth making over and over again to get them just right. 🙂
For sure Krista 🙂
This sounds so delicious, thanks for the recipe. Will try these sometimes
Hope you enjoy them!
Sounds like a somewhat frustrating recipe experience, but at least they are tasty!
Thankfully they were tasty or else I would have been really upset 🙂
Love a slice with crunch! These look perfect for a picnic.
They are perfect for picnics 🙂
It does sound like an ordeal… but I keep coming back to those magic words… crunchy oatmeal… I love crunchy cookies, and with chocolate on top they would be irresistible. I hope you perfect the recipe for us 😉
Thanks so much for sharing
I hope so too!
I can’t wait until you share your family recipe! It sounds like you were a little frustrated with the recipe!
I was frustrated!
Oh dear – I cannot wait for you to make your grandmothers crunchies – hope your experience with this version helps. It would be so frustrating to me to have to turn on my oven every time I thought it was done but wasn’t! UGH!
I am so used to the electronic oven 🙂