Spiced Oatmeal Cookies
Submitted by white
Crisp whole wheat oatmeal cookies spiced with ginger and allspice, made with bran and brown sugar. Egg-free and simple to roll and cut, these British-style biscuits are wholesome comfort in every bite.
YIELD
1 batchPREP
30 minCOOK
25 minREADY
55These aren’t your soft, chewy American-style oatmeal cookies.
Think British biscuit tin: sturdy, snappy, and warmly spiced with ginger and allspice.
Whole wheat flour, oatmeal, and bran give them a nutty, rustic texture, while brown sugar brings just enough sweetness to keep you reaching for another.
No eggs needed here. Just rub the margarine into the dry ingredients, add cold water, and you’ve got a stiff dough ready to roll and cut.
Kitchen Tips
- Keep the dough cold. If it gets sticky while rolling, pop it in the fridge for 10 minutes. Cold dough cuts cleaner.
- Don’t roll too thin. A full half-inch thickness gives these biscuits their signature hearty snap.
- Lift carefully off the baking sheet while still slightly warm. They firm up as they cool on the wire rack.
Variations
- Add a handful of raisins or currants to the dough for a fruited version.
- Swap the allspice for cinnamon if you prefer a warmer, sweeter spice profile.
- Dip cooled cookies halfway in melted dark chocolate for an afternoon tea upgrade.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Grease some cookie sheets.
Set aside.
Mix together the flour, oatmeal, bran, sugar & spices in a bowl.
Rub in the margarine until the mixture resembles coarse breadcrumbs.
Add enough water to make a stiff dough.
Roll out the dough on a floured board to a thickness of ½ inch. Cut into rounds, 2 to 3 inches across.
Place on baking sheets.
Bake for 25 minutes.
Lift carefully onto a wire rack to cool.
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