Mary Berry Abbey Biscuits

I’ll be honest—when I first flipped to Abbey Biscuits in Mary’s Fast Cakes, I nearly skipped them. The ingredients looked too plain, too familiar. Flour, oats, sugar… I assumed they’d be bland, like the sort of biscuit you find lingering in a tin after Christmas. But curiosity (and a half-bag of rolled oats staring at me) won out.

And thank goodness. These little golden rounds have become a quiet obsession in my kitchen. The first batch spread way more than I expected (note to self: not all “rounded tablespoons” of syrup are created equal). But the flavour? Caramelised edges, soft oaty middles, and a hint of chew from the syrup. I was hooked.

So if you’ve ever underestimated the humble oat biscuit—let me show you why this one’s worth your time.

Why This One Works So Well

Most oat biscuits lean dry or crumbly, but not these. The mix of golden syrup and butter gives them a chew and sheen that’s borderline addictive. And Mary keeps it clever: no egg, which means they don’t puff—they crisp and spread into perfect golden coins. Also, that tiny hit of baking soda gives just enough lift for a light texture without turning cakey.

INGREDIENTS + WHY THEY MATTER

• All-purpose flour – The structural backbone. I once tried self-raising by accident and they turned cakey—stick with plain.
• Butter (softened) – Adds richness and flavour. Melted butter made them greasy and flat—soft is best.
• Superfine sugar – Dissolves quickly, giving even sweetness and a slight crunch to the edge.
• Rolled oats – Adds chew and texture. I tested with instant oats once—way too soft, no bite.
• Golden syrup – Key for chew and deep flavour. I’ve used honey in a pinch, but syrup wins for that treacly depth.
• Milk – Just a splash to bring it all together.
• Baking soda – Helps them spread and crisp without puffing up.

Want to Change It Up? Here’s How

• Egg-free by design – No swap needed!
• Gluten-free – I tested with a 1:1 GF blend and they held together nicely, though a tad more crumbly.
• Dairy-free – I swapped butter for Flora Plant and they crisped up beautifully, though less rich.
• Add-ins – A tablespoon of finely chopped dried apricots or a few dark choc chips per biscuit adds depth. Just don’t overload them or they won’t hold their shape.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Biscuits spread into puddles	Too much syrup or warm butter	Stick to one rounded tbsp and softened (not melted) butter
Pale and soft after baking	Oven too cool	Make sure you preheat fully—these need heat to crisp
Dry and crumbly	Used instant oats	Rolled oats are essential for proper texture

HOW TO MAKE MARY BERRY’S ABBEY BISCUITS

1. Prep the oven: Set it to 350°F (or 320°F fan). Line 4 baking trays or get ready to batch.
2. Mix everything: No faffing—just measure all ingredients into a bowl and stir until fully combined. It’ll look crumbly, but it comes together as you roll.
3. Shape: Scoop teaspoonfuls and roll into little balls. Space them out—they’ll spread a lot.
4. Bake: 20 minutes, until golden brown with darker edges. The first time I pulled them at 17 minutes and they were too soft once cooled.
5. Cool: Leave on the tray for 5 minutes (they’ll firm up), then transfer to a rack.

TIPS FROM MY KITCHEN

• I flatten the balls just slightly with two fingers—gives a more even bake.
• My fan oven runs hot, so I check at 18 minutes to avoid burnt bottoms.
• If the mix feels too dry, add a splash more milk—but just a splash.
• For extra crunch, I sometimes sprinkle a pinch of flaky salt on top before baking.

STORAGE + SERVING

• Keeps: Up to a week in an airtight tin—though they never last that long here.
• Freeze: Freeze the raw dough balls and bake from frozen (add 2 mins).
• Serve with: A proper cup of tea, or tucked beside vanilla ice cream if you’re fancy.

FAQs

Q: Can I use honey instead of golden syrup?
A: You can, but the flavour’s lighter and the biscuits don’t caramelise as well. Golden syrup’s best if you can get it.

Q: Why did my biscuits go hard the next day?
A: Likely overbaked or stored in an unsealed container. Wrap well, or add a slice of bread to the tin to soften them back up.

Q: Can I make the dough ahead of time?
A: Yes! I’ve chilled it overnight and even frozen it. Just bring to room temp before shaping.

Try More Recipes:

• Mary Berry Orange Tea Bread
• Mary Berry Ginger Oat Crunch Biscuits
• Mary Berry Passion Fruit and Orange Cheesecake
• Mary Berry Banoffee Meringue Roulade