Crunchy oat biscuits are my take on a classic favourite – think homemade Hobnobs with a perfectly crisp bite. I’ve been baking these for over 20 years, gradually refining the recipe to get just the right balance of crunch and flavour.

They’re really are so easy to make – no fancy equipment needed, just one bowl and a spatula.

Crunchy oat biscuits in a stack on a cooling rack.

These biscuits were a consistent bestseller at Kitchen Shed Bakes in France, loved by both expats and locals. Now we’re in Wales, I still love baking biscuits here at the Kitchen Shed – be it traditional digestives, buttery shortbread or delicate chocolate dipped tuiles.

Why You’ll Love This Recipe

Quick and easy – ready in under 30 minutes
No fancy equipment – just a bowl and a spoon
Reliable results – this is a failsafe recipe that works every time
Crisp, crunchy texture thanks to jumbo oats (old fashioned rolled oats)
Easily adaptable – delicious plain, chocolate dipped, or with raisins or stem ginger
Freezer friendly – perfect for batch baking

Crunchy oat biscuits on a rack with a crisp texture.

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Ingredients notes and substitutions

Bags and containers of plain flour, golden syrup, baking powder, jumbo oats, butter and sugar on a plate.

Sugar – I use caster sugar in this recipe because its finer crystals cream more easily with the butter, helping to create a lighter, more even mixture. This gives the biscuits a better texture and helps them bake more evenly than using coarser granulated sugar.
Golden syrup – adds that distinctive caramel flavour you expect in a classic oat biscuit. I use Lyle’s Golden Syrup, which is a UK staple but is now widely available in many countries and can be ordered online in the US.
Flour – I use Marriage’s plain flour which helps bind the oats together and gives the biscuits enough structure to hold their shape. It provides balance so the biscuits bake up crisp rather than fragile.
Baking powder – for a lighter texture. Many oat biscuit recipes use bicarbonate of soda, but I prefer baking powder in this recipe. It gives a gentler lift and helps create a more even, reliable biscuit with a crisp bite and slightly lighter texture. It also works particularly well with the creaming method, helping the biscuits bake neatly without spreading too much.
Oats – I use all jumbo oats in this recipe, which gives these oat biscuits a crunchier texture and a more rustic finish. Unlike Hobnobs, which are traditionally made with a mix of jumbo and rolled oats, using only jumbo oats gives these biscuits a chunkier texture and a proper oaty crunch. If you’re baking in the US, the closest equivalent to UK jumbo oats is old fashioned rolled oats.

How to make Crunchy Oat Biscuits (Homemade Hobnobs)

These crunchy oat biscuits are very easy to make in just one bowl.

Simply cream the butter and sugar together, then mix in the golden syrup.

Adding sugar to a bowl of creamed butter, mixing before adding golden syrup and mixing again.

Stir in the oats and flour until a soft dough forms.

Oats and flour being added to creamed mixture and mixed into a bscuit dough.

Divide the dough into even sized pieces and roll them into balls.
Place them well apart on your baking trays, as they will spread slightly as they bake.
Flatten each one slightly with your hand or use a biscuit press or burger press for a neat even shape.
Then bake until golden and crisp around the edges.

Balls of dough being placed on a lined baking tray, flattened and placed in the oven. Baked cookies on a tray cooling.

Top Tips for Perfect Crunchy Oat Biscuits

Use jumbo oats – jumbo oats give these biscuits their crunchy texture and proper oaty bite. If you use quick oats or porridge oats, the biscuits will be softer and less textured.
Cream the butter and sugar well – take a minute or two to cream the butter and caster sugar until light and well combined. This helps create a smoother dough and gives the biscuits a better texture once baked.
Don’t overwork the dough – once the dry ingredients are added, mix just until everything comes together. Over mixing can make the biscuits heavier and may lose their signature crispness.
Bake until golden – for the best crunch, bake until the biscuits are a rich golden colour around the edges. They may still feel a little soft when they come out of the oven, but they will crisp up as they cool.
Let them cool on the tray for a few minutes – the biscuits are quite delicate when first baked, so leave them on the tray for 5 minutes before moving them to a wire rack. This helps them firm up without breaking.
Store in an airtight tin – once completely cool. Keep your oat biscuits in an airtight container to help them stay crisp and crunchy for longer.

Cooling biscuits on a rack with one snapped in half to show how crispy it is.

Variations

Chocolate Hobnobs – once cooled dip half of each biscuit in melted chocolate and allow to set.
Raisin and oat biscuits – add 2 tablespoons of raisins or sultanas with your flour and jumbo oats.
Ginger Oat biscuits – add a couple of tablespoons of chopped stem ginger with your flour and jumbo oats.

Storage

Store in an airtight container at room temperature for up to 5 days.
Freeze baked biscuits for up to 3 months.

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