Flakemeal biscuits


Preparation info

  • Difficulty


  • For



Appears in

Oats in the North, Wheat from the South: The history of British Baking, savoury and sweet

Oats in the North, Wheat from the South

By Regula Ysewijn

Published 2020

  • About

Flakemeal biscuits are sweet oat biscuits that are popular in Northern Ireland. The coconut is not always added, but it really adds value. These biscuits are brought to you with thanks to two Northern Irish ladies with whom I had a conversation about the bakes of Northern Ireland.


  • 75 g ( oz) caster (superfine) sugar
  • 150 g ( oz) butter, at room temperature
  • 150 g ( oz) traditional rolled oats
  • 35 g ( oz) coconut flakes
  • pinch of sea salt
  • 75 g ( oz) plain (all-purpose) flour


Preheat your oven to 180°C (350°F) and line a baking tray with baking paper.

Put the sugar in a bowl. Use a fork to rub in the butter, then add the oats, coconut and salt and push the dough together with a wooden spoon. Knead in the flour.

Roll out the dough between two sheets of baking paper until 1 cm (½ inch) thick. Use a 6-7 cm (2½-2¾ inch) cutter to cut out 14 biscuits.

Place the biscuits on the baking tray, making sure there is enough space between the biscuits to expand by 1 cm (½ inch) during baking.

Bake in the middle of the oven for 20-25 minutes until the biscuits are lightly coloured. If you want golden-brown biscuits with a deep taste, bake them just a little longer. Leave the biscuits to cool on the baking tray.