Oat Biscuits

260 mins (prep 20, cooking 240)
7 ingredients
30 servings
These biscuits are similar to short bread cookies and are wonderful served with a cheese course of seasonal fruits and triple cream cheeses. Preparation is made easier by using your food processor to mix the dough. This recipe is from the September 2000 issue of Gourmet Magazine. Oat biscuits are best eaten the same day they're baked but they can be made 2 days ahead and kept in an airtight container at room temperature.

Categories:  pasta,-rice-and-grains , european , small-appliance , grains , food-processor~blender , rolled-cookies , scottish , equipment , vegetarian , cookie-and-brownie , dessert ,
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Serving Size (14.73 g)
Servings 30
Amount per Serving
Calories 72.11 Calories from Fat 61.56
% Daily Value *
Total Fat 6.84g 315.57%
Saturated Fat 4.13g 620.17%
Trans Fat 0.26g %
Cholesterol 16.96mg 169.56%
Sodium 145.84mg 182.29%
Total Carbohydrate 4.23g 42.29%
Dietary Fiber 0.97 g 115.87%
Sugars 0.1 g %
Protein 1.15g 69.07%
Vitamin A 197.09IU% Vitamin C 0.0mg%
Calcium 21.37mg% Iron 0.37mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
dark brown sugar