Easy Almond Sesame Oat Biscuit Recipe – Demerara & Golden Syrup

Last Updated on 4 months by Neha Deshmukh

Easy Almond Sesame Oat Biscuit Recipe – Demerara & Golden Syrup

Hello friends! If you’re anything like me, you always need a little something sweet with your evening chai. And honestly, sometimes you just want something simple, right? These Almond Sesame Oat Biscuits are exactly that – wonderfully crisp, subtly sweet, and packed with a lovely nutty flavour. I first made these when I was craving something a little different from the usual nan khatai, and they’ve been a hit ever since! They’re perfect for a little self-care moment, or to share with loved ones. Let’s get baking!

Why You’ll Love This Recipe

These biscuits are seriously addictive! They strike that perfect balance between wholesome and indulgent. Plus, they come together so quickly. We’re talking about under 20 minutes in the oven for a batch of golden, crunchy goodness. They’re also wonderfully customizable – I’ll share a few fun variations later on. Honestly, once you try these, you’ll be making them again and again.

Ingredients

Here’s what you’ll need to whip up a batch of these delightful biscuits:

• 1 1/4 cup (150g) all-purpose flour
• 2 1/4 tbsp (30g) unsalted butter
• 5 tbsp (65g) demerara sugar
• 1 1/2 tbsp (22ml) golden syrup
• 3/4 cup (75g) oats
• 4 tbsp (40g) sesame seeds
• 1 tsp (5g) soda bicarbonate
• 1 tbsp (10g) powdered almonds

Ingredient Notes

Let’s talk ingredients! A few little notes to help you get the best results:

• Demerara Sugar: This is what gives these biscuits their lovely golden colour and a subtle molasses flavour. It’s a bit coarser than regular granulated sugar. If you can’t find it, you can substitute with light brown sugar, but the flavour won’t be quite the same.
• Golden Syrup: A staple in many Indian kitchens! It adds a beautiful sweetness and helps create that perfect crisp texture. If you’re outside of India, you can find it in most well-stocked supermarkets, or online. Maple syrup can work in a pinch, but again, the flavour will be slightly different.
• Powdered Almonds: These add a lovely delicate almond flavour and a beautiful texture. Don’t confuse this with almond flour! Powdered almonds are more finely ground. If you only have almond flour, you can use it, but the biscuits might be a little more crumbly.

Step-By-Step Instructions

Alright, let’s get baking! It’s super easy, I promise.

1. First, preheat your oven to 175°C (350°F).
2. In a pan, melt the butter, demerara sugar, and golden syrup over low heat. Stir until the sugar is completely dissolved – you don’t want any gritty bits!
3. In a bowl, combine the flour, oats, sesame seeds, and powdered almonds.
4. Pour the melted butter mixture into the dry ingredients and mix well.
5. In a small bowl, dissolve the soda bicarbonate in 1 tsp of hot water. This will create a little fizz! Add this to the dough and mix until everything comes together into a slightly sticky dough.
6. Grease a baking sheet lightly. Take small portions of the dough (about a tablespoon each) and shape them into thin rounds. Place them on the baking sheet, leaving about 2 inches (5cm) between each biscuit – they’ll spread a little.
7. Bake for 17-18 minutes, or until the edges are golden brown.
8. Let the biscuits cool on a wire rack until they’re completely crisp. This is important – they’ll crisp up as they cool!
9. Store in an airtight container and enjoy!

Expert Tips

A few little things I’ve learned over the years:

• Don’t overmix the dough! Just mix until everything is combined. Overmixing can make the biscuits tough.
• If your dough is too sticky to handle, chill it in the fridge for 10-15 minutes.
• Keep a close eye on the biscuits while they’re baking. Ovens vary, so they might need a minute or two more or less.

Variations

Want to switch things up? Here are a few ideas:

• Gluten-Free Adaptation: Use a gluten-free all-purpose flour blend.
• Spice Level: My nani (grandmother) always added a pinch of cardamom (elaichi) powder to her biscuits. About 1/4 tsp is perfect!
• Vegan Adaptation: Substitute the butter with a vegan butter alternative.
• Tea-Time Biscuit Variation: Add a tablespoon of dried rose petals to the dough for a fragrant, floral biscuit – perfect with a cup of Darjeeling!

Serving Suggestions

These biscuits are wonderful on their own, of course. But they’re also amazing with:

• A steaming cup of chai (masala chai is my favourite!)
• A glass of cold milk
• A dollop of homemade jam
• A sprinkle of icing sugar (for a little extra sweetness)

Storage Instructions

To keep these biscuits crisp, store them in an airtight container at room temperature for up to a week. If you live in a humid climate, you might want to add a small packet of silica gel to the container to absorb moisture.

FAQs

Got questions? I’ve got answers!

• What is Demerara Sugar and can I substitute it? Demerara sugar is a type of raw sugar with large crystals and a molasses flavour. You can substitute with light brown sugar, but the flavour will be slightly different.
• Can I use almond flour instead of powdered almonds? Yes, you can, but the biscuits might be a little more crumbly.
• How do I prevent the biscuits from spreading too much? Make sure your baking sheet is properly greased, and leave enough space between the biscuits. Chilling the dough for a few minutes can also help.
• What’s the best way to store these biscuits to keep them crisp? Store them in an airtight container at room temperature.
• Can I make a larger batch of dough and store it for later? Yes, you can! Wrap the dough tightly in plastic wrap and store it in the fridge for up to 2 days. Let it come to room temperature before shaping and baking.

Enjoy your baking, and let me know how they turn out! I love hearing from you all.