Castleford Heritage Trust

The Recipe Collection

Nowt & Oat Biscuits

Nowt & Oat Biscuits These are made with Castleford wholewheat flour and oats hence ‘Nowt & Oat’ biscuits.
They also use maple syrup instead of sugar, so are not as sweet as the bought kind.

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Nowt & Oat Biscuits
    Nowt & Oat Biscuits
  • 300g Castleford wholewheat flour, plus extra for dusting

  • 250g oatmeal

  • 200g butter

  • 175ml maple syrup

  • 50g porridge oats

  • 2tsp baking powder

  • Pinch of salt
Nowt & Oat Biscuits
    Nowt & Oat Biscuits
  • 12oz Castleford wholewheat flour, plus extra for dusting

  • 10oz oatmeal

  • 8oz butter

  • 7floz maple syrup

  • 2oz porridge oats

  • 2tsp baking powder

  • Pinch of salt
Nowt & Oat Biscuits
    Nowt & Oat Biscuits
  1. Put the butter in a small saucepan and melt it over a low heat.  Remove the pan from the heat and stir in the maple syrup, then set the pan aside.

  2. Put the flour, oatmeal, oats, salt and baking powder in a large bowl and mix until everything is thoroughly combined.   Make a well in the centre of the mixture and pour in the butter and maple syrup mixture, then gradually work in the dry ingredients until you have a coarse-textured dough.

  3. Roll the mixture into 2 balls, wrap them in clingfilm, then leave them to chill in the fridge for half an hour.

  4. Preheat the oven to 200oC gas 6.

  5. Roll out each ball on a lightly floured surface to a thickness of about 5mm. Using a 7cm cutter, cut out rounds of dough.   If your dough is crumbly and you have problems rolling it you could press about 35g-40g of the mixture into the cutter and press it down.  Repeat to make each biscuit.

  6. Using a palette knife, carefully place the biscuits on a couple of baking trays. Bake the biscuits in the oven for 18-20 minutes until they are starting to brown round the edges.   Remove the biscuits from the oven and transfer them to a cooling rack.  They may feel slightly soft in the middle, but they will firm up as they cool.