Rolled Oat Biscuits Food

ROLLED OAT COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in water and vanilla. Combine dry ingredients; add to creamed mixture and mix well. Chill for 30 minutes. , Shape into two 1-1/2 in. rolls; wrap tightly in waxed paper. Chill for 2 hours or until firm. , Cut into 1/2-in. slices and place 2 in. apart on greased baking sheets. Bake at 375° for 12 minutes or until lightly browned. Remove to wire racks to cool.

ROLLED OATMEAL COOKIES

Steps:

• Preheat oven to 375.
• In a medium bowl combine rolled oats, flour, baking powder and baking soda.
• Set aside.
• In a large bowl, cream butter and sugars until fluffy; beat in egg until blended.
• Add Vanilla and coconut, mix well.
• Add dry ingredients and mix until just blended.
• Shape into 2-inch balls and arrange on a baking sheet about 2 inches apart flatten with a fork.
• Bake for 10 to 12 minutes.

OATMEAL BISCUITS

Steps:

• In a large bowl, combine the flour, brown sugar, baking powder, baking soda and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in oats and milk just until moistened. , Turn onto a lightly floured surface. Roll out to 3/4-in. thickness. Cut with a floured 2-in. biscuit cutter. Place 1 in. apart on an ungreased baking sheet. Bake at 375° for 15-20 minutes or until lightly browned. Serve warm.

ROLLED OATMEAL COOKIES

Steps:

• preheat oven to 360°F.
• In a medium bowl, combine rolled oats, flour, baking soda, and baking powder and set aside.
• In a large bowl, cream together butter and the two sugars until fluffy. Beat in egg until blended and add vanilla and coconut and mix well.
• Add to dry ingredients just until blended.
• Shape into 5cm (2") balls.
• Arrange on ungreased cookie sheet and space about 5cm apart and flatten with floured fork tines.
• Bake for 10-12 minutes or until golden brown.

CRUNCHY OAT BISCUITS

Steps:

• Pre-heat oven to Cool (300°F, 150°C, gas mark 2).
• Cover 2 baking trays with silicon or parchment paper.
• Stir together the flour, bicarbonate of soda, oats and sugar.
• Over gentle heat, melt together the butter, syrup and milk.
• Pour the fluid into the flour mixture and mix well.
• Take rounded teaspoons of the resultant mix and roll in the hands to form a small ball.
• Place the balls of mixture 4 inches apart on the baking trays and slightly flatten the balls.
• Bake for 25 to 30 minutes.
• Cool on the trays for 2 to 3 minutes to allow the biscuits to become firm.
• Lift the biscuits off the lining paper with a fish-slice and place on wire trays to finish cooling.
• Once cool, place in an air-tight tin to keep the biscuits crunchy.

HONEY OAT BISCUITS

Steps:

• Cream butter, sugar and honey until pale.
• Sift flour, baking powder and cinnamon together. Add sifted ingredients and rolled oats to creamed mixture, stirring well.
• Roll tablespoonsful of mixture into balls.
• Place on greased oven tray and flatten with a floured fork.
• Bake at 180C for 15 minutes or until golden.
• Transfer to a rack to cool.

VERY SOFT ROLLED OAT COOKIES

Steps:

• Sift flour, salt, soda, baking powder and spices together.
• Cream margarine with brown sugar until fluffy.
• Add beaten eggs and mix well.
• Add sifted ingredients alternately with milk and in small amounts.
• Add rolled oats, raisins and nuts.
• Heat oven at 350° and bake for 12-15 minutes.