Seriously Good Spelt & Oat Biscuits

Sep 16, 2015

These refined sugar-free oat biscuits are the best! I first made them while I was testing a dessert that I’m still working on; when it reaches its full potential, I’ll be posting it here, hopefully very soon.

As I was saying, I really wasn’t planning to make biscuits for nibbling on, but as soon as I tasted the first one straight out of the oven, I knew I had struck gold. And I will probably never buy digestive biscuits from the store again. Yep, they’re that good. Plus, they’re a lot healthier.

These biscuits take very little time to prepare and they bake pretty fast, so there’s really no reason not to make them; unless, you know, you really don’t like biscuits. The only downside to them is that since they have no additives in them, they keep fresh and crispy for a short while, so it’s best to eat them within the fist two days after baking and they keep better if stored in a tin box.

That said, I hope you make them. They’re really good and they’re versatile, from lunchbox snack to morning delight, these will get you covered. You could also omit the sugar entirely and use them as a nice pairing for cream cheese in the morning or as an afternoon snack or for a nice addition to your cheese platter. Either way, I hope you give them a try.

Spelt & Oat Biscuits

113g/1 stick unsalted butter, at room temperature

113g/4 oz. coconut sugar

180g/6 oz. oats

200g/7 oz. spelt flour

1 tsp baking soda

½ tsp salt

2 Tblsp milk

Preheat your oven to 150C/300F. Line your baking tray with baking paper or a silicone mat. In a large bowl, cream the butter and the sugar with the aid of a mixer. Mix in the oats. Sieve the flour, baking soda and salt in the bowl. Mix well to combine. Add the milk and mix in until incorporated. Knead in the bowl for a minute or two, then transfer dough to a surface dusted with flour. With the aid of a rolling pin, spread the dough thinly, then cut desired shapes, 5 cm/2 in. rounds for regular biscuit size. Transfer to your baking tray and bake for around 20 minutes. They are done when they are golden-brown and have hardened. Place on a rack to cool and store in an airtight tin once they have cooled completely.

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