Flakemeal Biscuits, Oatmeal Cookies – whatever you choose to call these – they are a simple, crunchy, tasty biscuit.

While their traditional name in Northern Ireland is Flakemeal Biscuits, I ended up calling them Oatmeal Cookies when Little Miss Traybakes asked what they were, as she looked at me blankly when I said flakemeal. I guess I had better get used to the language differences that will spring up over the years, but I will still try to keep her educated on the ‘proper’ words!  My little US citizen shall be a bilingual baker!

These Flakemeal Biscuits are tasty if left plain, but even better topped with chocolate (and sprinkles!)

Ingredients

Makes approx. 18 cookies

4oz/110g/1 stick butter

2oz/55g/¼ cup sugar

5oz/150g/1½ cups flakemeal/oatmeal/porridge oats

1oz/30g/¼ cup desiccated coconut

1oz/30g/¼ cup plain flour (all-purpose flour)

¼ tsp baking soda

Method

1.  Cream the butter and sugar until light and fluffy.

2.  Mix in all the other ingredients.

3.  Turn onto a floured surface and knead briefly to bring the dough together.

4.  Roll out to a thickness of about 0.5cm. The dough can be little crumbly to work with, but bear with it and just squish it back together again if it starts to break apart.

Oatmeal Cookies

5.  Cut into rounds.  Place on a lined baking sheet, leaving a little room between biscuits as they will spread slightly.  Bake at 325F/160C for 12-15 minutes. or until golden.

6.  Transfer to a wire rack and leave to cool. Decorate with melted chocolate and sprinkles, if you prefer!

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