Mary Berry Oat Biscuits Recipe

Name: Mary Berry Oat Biscuits Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Ingredients: 100g unsalted butter; 100g light brown soft sugar; 2 tbsp golden syrup (about 40g); 150g porridge oats; 75g plain flour; 1/2 tsp bicarbonate of soda; 1/4 tsp fine salt; 1 tbsp milk (optional, only if needed)

These classic Mary Berry-style oat biscuits are buttery, crisp at the edges, and lightly chewy in the middle, with a warm, toasty oat flavour that makes them dangerously moreish. They are simple to bake, use everyday cupboard ingredients, and come together in one bowl with minimal fuss. Expect a gentle caramel note from golden syrup and brown sugar, plus that lovely homemade crunch once cooled. Difficulty is easy, and the total time is about 35 minutes.

Ingredients

For the oat biscuits

100g unsalted butter
100g light brown soft sugar
2 tbsp golden syrup (about 40g)
150g porridge oats
75g plain flour
1/2 tsp bicarbonate of soda
1/4 tsp fine salt
1 tbsp milk (optional, only if needed to bring the dough together)

Optional finishing

1 to 2 tbsp demerara sugar, for sprinkling (adds extra crunch)

How to Make Mary Berry Oat Biscuits Recipe

Prepare the oven: Preheat the oven to 180°C or 160°C fan. Line 2 baking trays with baking parchment, and keep a little space between biscuits so they can spread.
Melt the butter mixture: Add the butter, brown sugar, and golden syrup to a small saucepan. Warm over a low heat, stirring, just until melted and smooth. Take off the heat and let it sit for 1 minute so it is not piping hot.
Mix the dry ingredients: In a mixing bowl, combine the oats, plain flour, bicarbonate of soda, and salt. Give it a quick stir so the bicarbonate is evenly distributed.
Make the biscuit dough: Pour the warm butter mixture into the dry ingredients. Stir until everything is coated and you have a thick, spoonable dough. If it looks a little crumbly and will not hold when pressed, add milk 1 teaspoon at a time, just until it comes together.
Shape the biscuits: Divide into 20 portions and roll into balls (about 1 tbsp each). Place on the trays and flatten slightly with your fingers or the back of a spoon. If using demerara sugar, sprinkle a little over the top of each one.
Bake: Bake for 10 to 12 minutes, swapping trays halfway if your oven bakes unevenly. The edges should be lightly golden, and the centres will still feel soft. Do not overbake if you want a gentle chew.
Cool and crisp up: Leave the biscuits on the trays for 5 minutes to firm up, then transfer to a wire rack to cool completely. They crisp as they cool, so try not to judge the texture straight from the oven.

Tips

Why did my oat biscuits spread too much?

This usually comes from butter that was too hot or trays that were warm. Let the melted butter mixture cool for a minute before mixing, and always bake on cool, lined trays. If your kitchen is warm, chill the shaped biscuits for 10 minutes before baking.

How do I make them crispier?

Flatten the dough balls more thinly and bake until the edges are a deeper golden colour. Also make sure you cool them fully on a wire rack, as trapped steam keeps biscuits softer.

How do I keep them from turning dry?

Measure flour carefully (spoon into the measure, then level), and pull the biscuits when the centres are still pale and soft. They finish setting on the tray, and overbaking is the quickest route to a dry oat biscuit.

Can I make them more chewy?

Bake for the lower end of the time range and keep them a little thicker. Using light brown sugar already helps with chew, and a tiny splash of milk can also soften the bite.

Serving Suggestions

With a mug of tea or coffee for a proper biscuit break
Sandwiched with a thin layer of buttercream or jam
Crumble over yoghurt with fresh berries for a quick dessert
Alongside ice cream, especially vanilla or salted caramel

Storage

Room temperature

Store completely cooled biscuits in an airtight tin or container for up to 5 days. If they soften, pop them into a 160°C fan oven for 4 to 5 minutes, then cool again to re-crisp.

Refrigerator

Not recommended, as the fridge tends to make biscuits stale faster. If your kitchen is very warm and you must, keep them airtight and bring to room temperature before serving.

Freezing

Freeze baked biscuits in a freezer-safe container for up to 3 months, separating layers with baking parchment. Defrost at room temperature, then refresh in a 160°C fan oven for 4 to 6 minutes if you want them crisp.

Nutrition

Calories: 115 kcal
Carbohydrates: 14 g
Protein: 2 g
Fat: 6 g
Saturated Fat: 3.5 g
Sodium: 65 mg

Disclaimer: Nutrition values are estimates and will vary depending on ingredients and portion size.

FAQs

Can I make these oat biscuits without golden syrup?

Yes. You can swap the golden syrup for the same amount of honey or maple syrup. Honey will give a slightly stronger flavour, and maple syrup will make them a touch softer.

Are Mary Berry oat biscuits supposed to be soft when they come out of the oven?

Yes. They should feel soft in the middle straight from the oven. Let them cool on the tray for 5 minutes, then transfer to a rack. They crisp as they cool.

Can I use jumbo oats instead of porridge oats?

You can, but the texture will be rougher and the biscuits may crumble more. For the classic biscuit texture, use standard porridge oats (rolled oats).

How do I stop oat biscuits from crumbling?

Make sure the mixture is well combined and able to hold when pressed. If it seems too dry, add milk 1 teaspoon at a time. Also let the biscuits cool and firm up on the tray before moving them.

Can I freeze the dough instead of baked biscuits?

Yes. Roll into balls, flatten slightly, and freeze on a tray until solid. Transfer to a bag or container for up to 3 months. Bake from frozen, adding 1 to 2 minutes to the baking time.