Redcurrant and Oat Biscuits is a traditional British recipe for a classic biscuit of redcurrants in a sweetened butter, flour and oat base with yoghurt. The full recipe is presented here and I hope you enjoy this classic British version of: Redcurrant and Oat Biscuits.
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I really like oat-baked biscuits and I prepare several variants. If I'm lucky enough to find them then I make these with wild redcurrants, but at a pinch a punnet of cultivated ones work just as well. You can substitute blackcurrants, bilberries, blueberries or white currants for the redcurrants.
Ingredients:
200g plain flour
150g rolled oats
1 tsp salt
1/2 tsp baking soda
3/4 tsp baking powder
170g butter, softened
200g granulated sugar
2 tbsp (heaped) Greek yoghurt
1 egg
pinch of vanilla seeds (scraped from the pod)
200g redcurrants (or blueberries), ripe but not soft
Method:
Pre-heat your oven to 180°C (fan-assisted oven) and line a baking tray with parchment paper.
Sift together the flour, baking soda and baking powder in a bowl then whisk in the oats.
In a separate large bowl, cream together the butter and sugar until pale and fluffy. Add the yoghurt, egg and vanilla and continue mixing until well combined.
Add the dry ingredients to the creamed mixture, stirring them together with a spoon until you have a lumpy dough (with a bit of visible flour left here and there).
Gently fold in the redcurrants (leave out a small handful of berries), use 2 tablespoons and not mixing more than 4-5 times. Try not to damage the berries too much, you want their juices to stay inside their skin.
To form each biscuit, drop a tablespoon full of dough on the lined baking tray, making sure to leave enough space in between them as they will spread in the oven. Flatten them gently with a fork (just a little) then gently push the reserved red currants into the tops of each biscuit.
Transfer to the centre of your pre-heated and bake oven for about 13 minutes or until golden; they will still be quite soft by then end of this time.
Remove from the oven and set aside to cool on the baking tray for a few minutes before you transfer them onto a wire rack. The texture is nicest on the first day as they soften when stored; though the taste remains just as good the following day.
