Oat Crispies
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Ingredients

  • 100 g flour
  • ½ tsp salt
  • ½ tsp baking soda
  • 115 g butter
  • 100 g brown sugar
  • 100 g white sugar
  • 1 egg
  • ½ tsp vanilla essence
  • 150 g rolled oats
  • 4 tbsp walnuts or cashews
  • ¾ cup flour
  • ½ tsp salt
  • ½ tsp baking soda
  • ½ cup butter
  • ½ cup brown sugar
  • ½ cup white sugar
  • 1 egg
  • ½ tsp vanilla essence
  • 1½ cups rolled oats
  • 4 tbsp walnuts or cashews

Oat Crispies

I think I must have inherited my mother's liking for a slightly sweet biscuit with apricot jam and a slice of sharp, cheddar-style cheese on top. When I first tried this recipe from the Andersons Bay Mother's Club 'Favourite Family Recipes', where it appeared below the Nougat Bars, I thought the biscuits were pleasant but not particularly memorable. Then I tried them with cheese and quince paste and rapidly revised my opinion. They are sensationally crisp, and stay that way for at least a week in an airtight tin and they are quite a filling biscuit, so you don't end up eating too many of them at a sitting. The flavour is good and they are very quick to make.

Getting ready

  1. Bring the butter to room temperature. Chop the nuts fairly finely.

Mixing

  1. Sift together the flour, salt and baking soda. Add the softened butter, sugar, eggs and vanilla and beat until smooth with a wooden spoon. This will take about two minutes.
  2. Fold in the rolled oats and nuts and mix everything to a firm dough. It will be slightly sticky.
  3. Form the dough into two rolls, wrap them in waxed paper and put in the fridge to firm up for at least an hour or up to a week.

Baking

  1. Preheat the oven to 350º F / 180º C and line two baking trays with baking paper or grease them lightly.
  2. Cut the rolls of dough into ¼ in / 5 mm slices. Set them out on the prepared trays with a little space between them and bake for about 10-12 minutes.
  3. Cool on a wire rack and store airtight. Makes about 48 crispies.