flakemeal biscuits

How To Make Flakemeal Biscuits: A Step-by-Step Guide

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Updated on April 19, 2024

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Craving a quick and easy biscuit recipe that’s perfect for any occasion? Look no further than flakemeal biscuits. Those small, rounded cookies are a traditional treat from Northern Ireland, offering a delightful combination of chewy and crunchy.

Usually made with simple ingredients and dressed up with a sprinkle of sugar or a dip in melted chocolate, flakemeal biscuits boast a subtle sweetness and a satisfying texture that’s often enjoyed plain for a quick snack or dunked in tea, which makes them a versatile treat for any occasion.

So, ditch the store-bought cookies, and let’s make a batch of homemade flakemeal biscuits today.

Flakemeal Biscuits

Making flakemeal biscuits can indeed be relatively easy. The recipe requires simple ingredients that are commonly found in most kitchens, such as butter, sugar, oats, coconut, and flour. The process involves creaming together the butter and sugar, mixing in the dry ingredients, shaping the dough, and baking until golden brown. 

Our step-by-step instructions provide clear guidance, making the baking process accessible even for novice bakers. With a little bit of effort and time, you can create a batch of delicious homemade biscuits that are perfect to enjoy with a cup of tea or coffee or to share with friends and family.

More elaborately, here’s how to make the tastiest and crunchiest flakemeal biscuits.


  • 450 grams of unsalted butter, softened
  • 225 grams of caster sugar
  • 450 grams of porridge oats (also called flakemeal)
  • 110 grams of desiccated coconut
  • 225 grams of self-raising flour
  • Milk chocolate for dipping (optional)
  • Granulated sugar for sprinkling (optional)


Preheat your oven to 180°C with the fan on. Line a baking tray with baking paper and set it aside.

Begin by cutting the butter into chunks and placing them in a mixing bowl. Add the caster sugar and cream these two ingredients together. Be careful not to overbeat them. The mixture should remain firm.

Once the butter and sugar are creamed together, add in the porridge oats, desiccated coconut, and self-raising flour. Mix these ingredients together until they form a firm dough. Once again, be cautious not to overmix, as you want the dough to hold its shape when baked.

Using a large cutter, shape the dough into thick biscuits. Place them on the baking tray you lined earlier with parchment paper, and then place the tray itself on the middle rack of your preheated oven. Bake your flakemeal biscuits for approximately 12 minutes or until golden brown.

Take the biscuits out of the oven and set them aside to cool. Once cooked, sprinkle sugar over half of the biscuits for a sweet finish and melt some milk chocolate in the microwave in 25-second bursts. Dip the remaining biscuits halfway into the melted chocolate and shake off any excess. Move them back to the baking sheet and allow the biscuits to cool completely.

Serve your freshly made flakemeal biscuits alongside a cup of tea or black coffee, or pack them up for a delightful homemade treat to share with friends and family.


flakemeal biscuits

To elevate your flakemeal biscuit baking experience and ensure a delicious taste and perfect texture, consider the following things

  1. For a richer flavour, you can use brown sugar instead of caster sugar.
  1. If the dough is way too crumbly, add a tablespoon of milk at a time until it comes together.
  1. For a flavour boost, experiment with different flavours by adding chopped nuts, dried fruit, or spices like cinnamon or nutmeg to the dough. You can also drizzle melted honey or a tiny glaze for an extra touch of sweetness.
  1. After rolling, consider chilling the dough for 30 minutes before cutting. This helps the fat solidify further, leading to even flakier layers.
  1. Leave space between your biscuits on the baking sheet. They will spread slightly during baking, and overcrowding can lead to them sticking together.
  1. Keep an eye on your biscuits during baking. They’re done when they’re golden brown, not pale.


flakemeal biscuits

Flakemeal biscuits are a versatile treat that can be enjoyed either on their own or paired with multiple accompaniments to enhance the flavour and experience. Here are some ideas:

Classic Pairings

  1. Cold Milk: A tall glass of cold milk is a timeless pairing for flakemeal biscuits. The coolness of the milk complements the warmth of the cookie, and the creaminess cuts through the richness.
  1. Hot Beverages: For a cosy experience, flakemeal biscuits pair well with hot drinks like coffee, tea (especially chai or Earl Grey), or even hot chocolate. The hot beverage helps soften the biscuits and creates a delightful contrast in temperature.

Sweet Treats

  1. Ice Cream: Create a homemade ice cream sandwich by placing a scoop of vanilla, coffee, or mint chocolate chip ice cream between two flakemeal biscuits. It’s a fun and delicious way to enjoy both treats.
  1. Whipped Cream or Yoghurt Parfait: Dollop some whipped cream or plain yoghurt on top of a flakemeal biscuit for a lighter and creamier dessert. You can even turn it into a parfait by layering yoghurt, granola, and chopped flakemeal biscuits.

Fruity Delights

  • Fresh Fruit: flakemeal biscuits pair wonderfully with fresh berries like strawberries, raspberries, or blueberries. The tartness of the fruit cuts right through the sweetness of the cookie and adds a refreshing touch.
  1. Fruit Compote: A warm fruit compote made with apples, pears, or peaches can be served alongside flakemeal biscuits for a delightful warm and cold contrast.

Other Options

  1. Cheese Plate: flakemeal biscuits with raisins or dried cranberries can complement a cheese plate, offering a sweet and salty combination. Choose cheeses like cheddar, gouda, or brie for a well-rounded flavour profile.
  1. Peanut Butter: Spread a spoon of peanut butter on a flakemeal biscuit for a protein boost and a delicious combination of textures.

Ultimately, the best way to pair flakemeal biscuits depends on your personal preference. Experiment with different options and discover your favourite combinations!

Storing and Heating

flakemeal biscuits

Another great thing about flakemeal biscuits is that you can make them in great quantities and store them for later use. To ensure perfect storage and heating, consider the following tips:


  1. Cool completely: Before storing your flakemeal biscuits, let them cool completely on a wire rack. This prevents trapped moisture from making them soggy.
  1. Choose an airtight container: Flakemeal biscuits absorb odours and moisture easily. An airtight container, such as a plastic container with a sealing lid or a metal tin, will keep them fresh and prevent them from drying out or becoming stale.
  1. Separate storage for different textures: If you’re storing crisp flakemeal biscuits with softer ones, store them in separate containers. Crisp biscuits can soften if stored with soft ones.
  1. Layering and separation: For delicate biscuits or those with frosting/decorations, use parchment paper between layers to prevent sticking.
  1. Room temperature storage: This is ideal for flakemeal biscuits you plan to eat within a few days. They’ll stay fresh for up to a week at room temperature.
  1. Fridge storage: While not ideal for all biscuits, flakemeal biscuits can be stored in the fridge for up to two weeks, especially if they’re very soft or have a cream cheese frosting. The cold temperatures can firm up the biscuits a bit.
  1. Freezing: Flakemeal biscuits freeze well for up to 3 months. Freeze baked biscuits or unbaked dough. For baked biscuits, let them cool completely, then place them in a single layer in a freezer-safe container with parchment paper between layers. For unbaked dough, flash-freeze the biscuit dough balls on a baking sheet for a few hours before transferring them to a freezer bag.


  1. Room temperature for softening: If your flakemeal biscuits are a bit too firm after storage, let them sit at room temperature for a few minutes to soften slightly.
  1. Oven for crisping: If you prefer your flakemeal biscuits warmed up and slightly crisp, you can heat them in a preheated oven at 160°C for two or three minutes. This will revive their texture without over-baking them.
  1. Microwave for individual portions: For a quick warm-up of an individual flakemeal biscuit, microwave it on low power for a few seconds at a time, just until warmed through. Be careful not to overheat, as it can make the cookie tough.


Flakemeal biscuits offer a delightful homemade treat that is both easy to make and highly satisfying to enjoy. With just a handful of basic ingredients and our guidance, anyone can whip up a batch of these delicious cookies in no time. Whether you opt for the classic sugar sprinkle or the indulgent chocolate dip, flakemeal biscuits are sure to please your taste buds and bring a touch of homemade goodness to any occasion.

So, why not get your ingredients, preheat your oven, and embark on a baking adventure with this recipe? Whether you’re a seasoned baker or a beginner in the kitchen, making flakemeal biscuits is a rewarding experience that will fill your home with the irresistible aroma of freshly baked cookies and leave you with a plate full of smiles.

Video Transcript

Speaker 1 (00:00)
Hi, everybody, and welcome back to the Daily APRIN In Lisbon. My name’s Cathy, and today I’m going to show you how to make Flake Mean biscuits. We’re going to need a pound of butter, which I’ve weighed already, and I’m going to cut that up and put it in the bowl of scarlet. Cut it up into little chunks. Just look after your fingers, don’t chop them off. Get that in there. So as I say, a pound of butter, in you go. In the the bins we go, and we need half a pound of caster sugar.

And in you go. And we’re going to cream these two together. So we’re going to start it off slow. So flakemeal biscuit is basically pory jokes, butter, sugar, self-reasing flour, and a little coconut. Sounds a bit bland, But it is tasty. Believe me, it is tasty. So we’re going to cream this together. It shouldn’t take too long. And we don’t want it to go too soft. We want it to stay pretty firm. And we’re almost there. Yes, we are. There we go. We’re going to drop that down. We’re going to take that down from the sides.

Speaker 1 (01:46)
So in here we’re going to add one pound of porry joats, which I have here. So weigh those out. One pound of porry joats. End of the bowl. Four ounces of desiccated coconut. Into the bowl. More flour bins. We need 8 ounces, half a pound of self-reaising flour. Spot on. There we go. And into the bowl. Simple. It doesn’t take long to make these. Bring it up. Again, we’re going to start it nice and slow so we don’t have a snowstorm. We’re going to use a large cutter.

We’re going to keep them thick because, again, you want to bite them and you want to taste them. Just going to bring it all together. We’re not going to overbeat it because we don’t want the mixture to be soft because it will just flop away when we bake it. And what we want to do is we want to have the oven preheated at 188, fan-assistant. Look at that. Got a pretty firm dough, which I’m going to scrape out. It just come together nicely. Look at that. So we get that on our tray in the oven, 12 minutes at 180, fan-assistant, until they’re golden brown.

Speaker 1 (03:54)
And when we get these come out of the oven, I’m going to keep half I’m going to go in the plane, I’m going to sprinkle them with some sugar, and the other half, I’m going to dip in some chocolate, which will be delicious. As I said, I wanted the pastry to stay pretty firm and to remain cold so that it stays It’s a good shape in the oven. Okay, just some nice milk chocolate, 20 second bursts in the microwave so it doesn’t burn. Good quality cooking chocolate. And we’re back now with our flakemeal biscuits, and they’ve cool. So what we’re going to do is, I’m going to divide them into two batches. I’m going to put some sugar on one batch, and I’m going to dip the other batch with some milk chocolate, which I’m going to melt in the microwave. So I’ll just get some sugar. We get our sugar, so keep them all well close together, and we’ll just sprinkle some over. And I like to keep my biscuits thick, where I can taste them. Look at that. Invite your friends around for a tea. There you go. That looks good. And then next, we’ve got our next batch, which we’re going to melt our chocolate in the microwave, 20 20 second batches.

Speaker 1 (06:08)
I’m just going to dip my first one in, and it just goes as as you can see, halfway. I’m just going to shake the excess off. Then I’ve got a sheet here, a baking sheet lined with some partition paper. There we go. Just leave a little space between them. Same again.

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