Shortbread House of Edinburgh makes their delectable Oaties by hand using a family recipe and the finest ingredients. These are proper shortbread biscuits—nice and thick for dunking!
Oaties offer a sweet nutrition-rich (well, okay, for a cookie) treat. These have a bit of a cult following in our shop with their crumbly texture, high quality oats, and hint of coconut. Perfect for when you want just a bit of sweet.
Our tea buyer (and baker!), Erika, used delectable Oaties to create an Oaties Berry Crisp. You’ll find the free recipe below. Bon appetit!
2 cups frozen berries (12 oz. bag)
¼ cup sugar
1 tbsp. cornstarch
½ tsp. lemon juice
1 cup crushed Oaties (about 6 cookies)
3 tbsp. cold butter (cut in small pieces)
½ tsp. cinnamon
Preheat oven to 375°. Mix the berries, sugar, cornstarch, and lemon juice together in a bowl. Divide between four individual 3" ramekins, or fill an 8" ovenproof dish. Put crushed Oaties and cinnamon in small bowl; work in cold butter by hand until large crumbs are formed. Sprinkle topping evenly over berries. Place ramekins (or baking dish) on a baking sheet to catch any juices. Bake until fruit mixture is bubbly around the edges, about 30–35 minutes. Serve warm or at room temperature with a nice mug of hot tea.
1½ cups rolled oats
¼ cup whole milk
¼ cup heavy cream
2 tsp. vanilla
1½ cups all purpose flour
⅓ cup sugar
2 tsp. baking powder
10 tbsp. unsalted butter, cold, cut into ¼ inch cubes
Spread oats evenly onto baking sheet and toast at 375° until lightly golden and fragrant (8–10 minutes). Cool. Preheat oven to 450°.
Whisk together milk, cream, egg, and vanilla. In a separate bowl, combine flour, sugar, and baking powder. Cut butter into flour mixture until it resembles coarse crumbs. Stir in the oats, then the liquid mixture until just combined. With floured hands, gently knead until dough forms a cohesive mass. Turn out onto a lightly floured surface, and pat into a 7" round about 1" thick. Cut into 8 wedges and place each on a lined baking sheet.
Optional: With your thumb, make a small indentation in the middle of each scone, being careful not to break the sides. Fill with 1 tbsp. of good jam or marmalade. Bake at 450° until golden, 12–14 minutes. Serve with butter or stiff cream.
Oaties sweet biscuits, 2pk
Oaties sweet biscuits, 9pk
Chocolate Chip Oaties, 2pk
Chocolate Chip Oaties, 9pk