Glens of Antrim Oat Biscuits

Name: Glens of Antrim Oat Biscuits
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: Northern Irish
Ingredients: 200 g medium oatmeal; 50 g pinhead oatmeal; 75 g Plain flour; 60 g salted butter; 0.5 tsp bicarbonate of soda; 0.75 tsp Fine sea salt; 0.5 tsp caster sugar; 80 ml boiling water; 15 g Rolled oats

Crisp, rustic oatmeal biscuits with a nutty crumb and savoury edge, traditionally baked across the Glens of Antrim to pair with butter and cheese.

🇬🇧United Kingdom· County Antrim and the Causeway Coast

Prep: 15 min
Cook: 20 min
Total: 35 min
Servings: 6
Difficulty: Easy
Calories: 210 kcal

Ingredients

0 of 9 gathered

Servings

200 g medium oatmeal — stoneground if available
50 g pinhead oatmeal — coarse cut oats for crunch
75 g Plain flour — plus extra for dusting
60 g salted butter — chilled and cut into small cubes
½ tsp bicarbonate of soda — baking soda
¾ tsp Fine sea salt — adjust to taste
½ tsp caster sugar — balances the grain flavour
80 ml boiling water — freshly boiled from kettle
15 g Rolled oats — for sprinkling over top

Equipment

•baking tray
•greaseproof paper
•mixing bowl
•rolling pin
•6 cm round biscuit cutter
•wire rack

Nutrition

Per serving, approximate

Calories: 210 kcal
fat: 9 g
carbs: 27 g
fibre: 3 g
protein: 5 g
calories: 210 kcal

Instructions

1
Preheat your oven to 180C (160C fan) and line a large baking tray with greaseproof paper.
2
Mix the medium oatmeal, pinhead oatmeal, plain flour, bicarbonate of soda, salt, and caster sugar in a large mixing bowl.
3
Rub the chilled butter into the dry ingredients using your fingertips until the mixture resembles fine breadcrumbs.
4
Pour in the boiling water gradually, stirring with a wooden spoon until a soft, pliable dough forms.
5
Lightly dust your work surface with extra oatmeal and gently knead the warm dough for one minute until smooth.
6
Roll out the dough evenly to a thickness of roughly 4 mm using a rolling pin.
7
Cut rounds with a 6 cm biscuit cutter and arrange them evenly onto the lined baking tray.
8
Bake for 18 to 22 minutes until the edges are light golden brown and crisp.
9
Transfer the biscuits to a wire rack and allow them to cool completely before serving.

Chef's tips

Keep the dough slightly warm while rolling, as cooled oatmeal dough can dry out quickly and crack at the edges. If the dough starts crumbling, wet your hands with warm water and gently press it together.

Ingredient substitutions

salted butter → traditional lard or baking vegetable shortening
pinhead oatmeal → an equal quantity of medium oatmeal
plain flour → wholemeal flour for an earthier texture

Storage

Store the cooled biscuits in an airtight tin at room temperature for up to two weeks.

Reheating

Warm the biscuits on a baking tray in a 150C oven for 3 minutes to restore crispness if needed.

Common mistakes to avoid

•Rolling the dough too thickly, which makes the biscuits dense rather than crisp.
•Letting the dough cool down completely before cutting, causing it to crumble.
•Overbaking until dark brown, which creates a bitter burnt-grain flavour.

Serving suggestions

Serve spread generously with salted farmhouse butter.Pair with mature Northern Irish cheddar and sweet fruit pickle.Enjoy alongside a hot bowl of traditional vegetable broth.