Monday 1 March 2010

Oat and Spice Biscuits1

First blog post from new home and new kitchen!

We're renting at the moment, but I really hope we'll have a house of our own fairly soon. How exciting!! Plus, we finally have an unfurnished flat, so we actually had to
buy our own furniture... oooh, the committment!!

I do have a moving diary to post as well, but I'll do that once our things have finally shipped over.
Let's just say Manchester - London - Mumbai - London - Vancouver - Edmonton is a very loooooooong trip :-)

Back to the biscuits (I am stubbornly resisting calling them cookies!!). These are part of my lovely mom-in-law's Christmas baking and I absolutely adore these. They have a lovely hint of spice and are pretty tasty. MIL calls them 'Dad's Cookies', as they are modelled after a biscuit brand here called that. I don't know about 'Dad's Cookies' but these ones are pretty great. They are fairly easy to make and you can add extra things like raisins, nuts etc to make them more substantial, if you wish. The only difference from MIL's original recipe is that I add a touch of ground ginger as I love ginger and I can eat it all day if I have to :-)

Oat and Spice Biscuits

Rolled Oats / Spice Cookies (Dad’s Cookies)


1 cup shortening (or margarine)

1 cup white caster sugar

½ cup soft brown sugar

1 egg

1½ cups plain flour

1 tsp. baking powder

1 tsp baking soda

1½ tsp ground cinnamon

1 tsp ground allspice

1 tsp ground nutmeg

½ tsp ground ginger

½ tsp salt

1 cup dessicated coconut

1½ cups rolled oats

2 tbsp molasses (warmed runny treacle)

1 tsp vanilla

  • Cream together shortening, white and brown sugars.
  • Beat in the egg and vanilla.
  • Mix in the rest of the ingredients and stir well until it comes together into a powdery dough, it doesn't have to be all pulled together,
  • Roll into 1 inch balls or bigger, if you want bigger biscuits.
  • Place 2 inches apart on a greased baking sheet.
  • Bake in a slow oven, 300 F (150 C), for about 20 minutes, until well browned and flattened. The biscuit may still be soft when it comes out of the oven, but it will crisp up on cooling down.
  • There is no need to flatten the dough balls before baking – they will flatten during baking.


  1. Hi MichBot, Glad you and the family made it in one piece and didn't lose anyone along the way! Epic journey. I actually prefer oats as a basis for bakery stuff and buy oatmeal loaves in preference to wheaten loaves. I was sure I'd eaten Dad's Cookies, and that they were still available, but apparently they were only sold up until the 70s (blush, but of a giveaway re age) in the UK. Like many oatmeal products the recipe for the Dad's Cookies originally came from Scotland!

  2. Hey Chumbles, thanks for that info. I vaguely remember my MIL saying something of the sort, as they have a bit of Ferguson blood in them somewhere :-) I love cooking with oats, have loads of recipes for oaty biscuits, will pop them all up soon.

    How is good ole home? Heard it is shaping up to be the coldest winter... funny that, everyone here is complaining that this winter has been unseasonably warm :-)

  3. Ooh hello Michelle - you're alive! Missed you :)

    I'm rather fond of oaty biscuits - I will have to make these!

  4. Hey Meemalee, yes I am alive (barely!!) Will be back to blogging now that I am officially a housewife ? :-) Our shipped stuff is arriving this week, and I can't wait for my nice kitchen things to arrive so I can start cooking properly again.

  5. Well, Michelle, it has been really cold, for anyone 40 or less it's probably been the coldest winter in memory; the snow's been a pain, making the roads difficult to get along - in the South it's been bad, but much worse in the North and really bitterly cold in Scotland. However, not as bad as '63 where I could skate down the middle of my road for about 6 weeks (no school for that 6 weeks, either - hoorah!).

  6. Love yur space here. First timer here. The Oats and Spice biscuits are so tempting. Luv the click.

  7. Thanks and welcome Supriya, hope you enjoy the blog. Please feel free to leave comments as I really appreciate your feedback :-)


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