Oat and Currant Biscuits is a traditional British recipe for oat-based biscuits (cookies) flavoured with currants and sesame seeds. The full recipe is presented here and I hope you enjoy this classic British version of Oat and Currant Biscuits.
Oats are a a fundamental part of my culture (Welsh) and they are now shown to be a supergrain. Sesame seeds probably originated in India, but they have been on the African continent so long that they are considered native. So this is a fusion recipe of European and African/Indian flavours.
This also happens to be one of my favourite tea-time snacks. It's more like a rock bun or flapjack than a true biscuit (cookie) crumbly and toasted on the outside, chewy on the inside.
Go to the printable version of the recipe
125g (1/2 cup) golden caster sugar
1 egg, beaten
50g (1/2 cup) plain flour
1/2 tsp salt
1/2 tsp baking powder
175g (2 cups) oatmeal or porridge oats (I prefer porridge oats or rolled oats)
125g (1 1/2 cups) currants (raisins or mixed fruit can be substituted)
2 tbsp sesame seeds
Remove from the oven, transfer to a wire rack, allow to cool thoroughly before transferring to an airtight container.
Oats are a a fundamental part of my culture (Welsh) and they are now shown to be a supergrain. Sesame seeds probably originated in India, but they have been on the African continent so long that they are considered native. So this is a fusion recipe of European and African/Indian flavours.
This also happens to be one of my favourite tea-time snacks. It's more like a rock bun or flapjack than a true biscuit (cookie) crumbly and toasted on the outside, chewy on the inside.
Go to the printable version of the recipe
Oat and Currant Biscuits Recipe
Ingredients:
50g (1/4 cup) butter125g (1/2 cup) golden caster sugar
1 egg, beaten
50g (1/2 cup) plain flour
1/2 tsp salt
1/2 tsp baking powder
175g (2 cups) oatmeal or porridge oats (I prefer porridge oats or rolled oats)
125g (1 1/2 cups) currants (raisins or mixed fruit can be substituted)
2 tbsp sesame seeds
Method:
In a large mixing bowl cream together the butter and sugar until the mix is light and fluffy. Add the beaten egg gradually and mix until combined. Sieve the flour, salt and baking powder into the bowl and mix well. Add the oats, sesame seeds and currants, mixing together thoroughly. Meanwhile pre-heat an oven to 180ºC (350ºF, Gas Mark 4) and place spoonfuls of the mixture at well-spaced intervals on the baking trays. Flatten the biscuits with the back of the spoon and bake for about 15 minutes.Remove from the oven, transfer to a wire rack, allow to cool thoroughly before transferring to an airtight container.
Printable version of the Recipe
british, biscuits, cookies, oats, baking, vegetarian
Baking
Britain
Oat and Currant Biscuits
https://fabulousfusionfood.blogspot.com/2019/04/oat-and-currant-biscuits-recipe.html
Oat and Currant Biscuits. This is a traditional British recipe for a classic tea-time biscuit-cookie made from the supergrain, oats with currants and sesame seeds.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipK9KRqihDDFgrWgLehT9DIiSDX7hfVfaneeh_0FIOasdusQM9Yqz4sH7L33tmGbk27uVESSev7zeNatIjnNfVbrz_rva_3DyK4BI2lx2MSEx0QYMppKycJ6VW4ue8IWhChVr63kQFjbo/s1600/oat-currant-biscuits.png
2019-04-21
Yield: 8–10
Oat and Currant Biscuits
Oat and Currant Biscuits. This is a traditional British recipe for a classic tea-time biscuit-cookie made from the supergrain, oats with currants and sesame seeds.
prep time: 25 mins
cook time: 25 mins
total time: 50 mins
Ingredients:
- 50g (1/4 cup) butter
- 125g (1/2 cup) golden caster sugar
- 1 egg, beaten
- 50g (1/2 cup) plain flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 175g (2 cups) oatmeal or porridge oats (I prefer porridge oats or rolled oats)
- 125g (1 1/2 cups) currants (raisins or mixed fruit can be substituted)
- 2 tbsp sesame seeds
Method:
- In a large mixing bowl cream together the butter and sugar until the mix is light and fluffy. Add the beaten egg gradually and mix until combined. Sieve the flour, salt and baking powder into the bowl and mix well. Add the oats, sesame seeds and currants, mixing together thoroughly. Meanwhile pre-heat an oven to 180ºC (350ºF, Gas Mark 4) and place spoonfuls of the mixture at well-spaced intervals on the baking trays. Flatten the biscuits with the back of the spoon and bake for about 15 minutes.
- Remove from the oven, transfer to a wire rack, allow to cool thoroughly before transferring to an airtight container.
© Dyfed Lloyd Evans
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