White Chocolate and Butterscotch Oaty biscuits

Quick and crunchy; easy and tasty, these are super little biscuits*. The chocolate chips and the butterscotch provide very different tastes and textures while the oats add depth and strength.

* To all you wonderful bakers in the US (I love America, by the way), I must stress that these snap and go “crunch”, so they’re biscuits, not cookies.

Makes: About 35 medium biscuits

Level: Easy

Equipment: Nothing special, just a bowl & wooden spoon. A microwave is handy too.

Time: Under an hour once you’ve got the ingredients out and ready


  • 125g/4.5oz butter or soft butter spread from a tub
  • 125g/4.5oz light brown sugar
  • 45ml/1.5oz golden syrup or honey
  • 125g/4.5oz self-raising flour
  • pinch of salt
  • ½ tsp bicarb soda
  • 125g/4.5oz oats
  • 50g/1.75oz oat bran or oatmeal or polenta (or just use an extra 50g of oats)
  • 75g/2.5oz white chocolate chips
  • 50g/1.75oz butterscotch pieces (Sainsbury’s sell them in 100g bags, so other supermarkets probably do likewise.)


1. Preheat the oven to 180C / 160C / 350F / Gas 4. Grease and/or line two or three baking sheets. (3 minutes)

Either  2a. – Gently heat together the butter, sugar and golden syrup/honey in a small saucepan until the butter has melted. (5 minutes)

OR  2b. – Lob the butter, sugar and golden syrup/honey in a medium sized bowl and zap them in the micro wave for one or two 20 second hits. (I even leave the wooden spoon in the bowl while doing it this way.) (3 minutes)

3. Sift in the flour, salt and Bicarbonate of Soda. Stir in the oats, bran, chocolate chips and butterscotch pieces. Mix well. (3 minutes)  

4. Make small balls of the mixture and space them out on the baking trays.* (They will spread when baked) Use a wet spoon or wet hands to flatten them slightly. (12 minutes) * If you want precision then 21g/0.75oz per ball should give you around 35 biscuits)

5. Bake for 12-15 minutes** until pale golden. (15 x 2 = 30 minutes)

** I use a fan oven. Nevertheless, for an even bake, I put two trays into the oven for 7 minutes then turned them around and also swapped which shelf they were on. After this I baked them for another 7 minutes.

6. As soon as they’re firm enough to move, use a cake slice or pallet knife to get them on a wire rack to cool fully. (Butterscotch likes to pretend its superglue and will weld the biscuits to the baking tray if given the slightest opportunity.)