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November 18th, 2015
Oat Cakes

Oat Rounds

I tried out two new recipes this week, and this is the first. This recipe for Oat Rounds, or what I like to call oat cakes, comes from 100 Sweet Treats and Puds by Mary Berry. I was pleased with the texture, but both hubby and I thought the final result was too sweet.


50 grams (2 oz) fine sugar

100 grams (4 oz) butter

100 grams (4 oz) porridge oats (oatmeal)

50 grams (2 oz) plain flour


1. Preheat the oven to 160C or 140C for fan oven and line trays with baking paper.

2. Combine the sugar and butter and beat until creamy.

3. Add the oats and flour and combine.

4. Lightly knead the mixture, flour work surface, and roll out to a thickness of 5mm or 1/4 inch.

5. Cut into rounds with a plain cutter and place on baking trays. Should make around 16 rounds.

6. Bake for 20 minutes until golden brown.

7. Cool on a wire rack.

Shelley’s Notes

1. These biscuits were way too sweet. At least they were for my taste. I’d half the sugar the next time.

2. I have a fan oven, and I cooked my biscuits at 140C. They took ages to cook, far longer than the 20 minutes, so I think I’d increase the temperature a little.

3. My mixture kept crumbling when I was rolling it, so I pressed my biscuits into shape. That’s why mine look a bit ragged!

4. They taste great with cheese.

2 comments to “Oat Cakes”

  1. I’ve tried recipes where I had to change the recipe a little to suit my own taste. I like my desserts a little on the sweet side and these sound good.

  2. The great thing about cooking is that you can play with the ingredients. I’m always improvising because I’ve run out of a particular ingredient. These were good and they went well with cheese.