How to Make Oat Biscuit (Traditional & Healthy Version)
Oat Biscuits, known locally as 'Biskut Oat', are a beloved snack in Malaysia, enjoyed by all walks of life. These biscuits reflect Malaysia’s multicultural culinary heritage, drawing on the British colonial legacy and evolving into a staple in local kitchens, particularly during festive seasons. Unlike typical cookies, Malaysian Oat Biscuits often feature aromatic ingredients such as pandan leaves and local coconut oil, providing a unique fragrance and taste that sets them apart. The inclusion of oats makes them a healthier treat, rich in fibre and ideal for those seeking guilt-free snacks. Malaysian Oat Biscuits are a perfect blend of crispy texture and wholesome ingredients, making them ideal for lunchboxes or as a midday snack. Their mild sweetness and nutty flavour, combined with the subtle aroma of pandan, appeal to both young and old. With the growing trend towards healthy eating in Malaysia, these biscuits have become popular among health-conscious individuals, offering a nutritious alternative to traditional kuih or cakes. Whether served during gatherings or enjoyed with teh tarik, oat biscuits are a comforting reminder of Malaysia's culinary diversity.
Ingredients
- 1 cup Rolled oats (Oat, Biskut Oat)
- 1/2 cup Wholemeal flour (Tepung gandum penuh)
- 3 tbsp Coconut oil (Minyak kelapa, local)
- 2 tbsp Brown sugar (Gula perang)
- 1/2 tsp Baking powder (Serbuk penaik)
- 1 leaf, finely chopped Pandan leaf (Daun pandan)
- 1/4 tsp Salt (Garam)
- 1 large Egg (Telur)
- 2 tbsp Low-fat milk (Susu rendah lemak)
- 2 tbsp Raisins (Kismis, local)
Step-by-step instructions
Step 1 · Preheat oven to 180°C and line a baking tray with parchment paper
Preheat oven to 180°C and line a baking tray with parchment paper.
Step 2 · In a mixing bowl
In a mixing bowl, combine rolled oats, wholemeal flour, baking powder, and salt.
Step 3 · Add coconut oil and brown sugar to the dry mixture
Add coconut oil and brown sugar to the dry mixture. Mix until crumbly.
Step 4 · Beat the egg and add to the mixture along with low-fat milk
Beat the egg and add to the mixture along with low-fat milk. Stir to form a soft dough.
Step 5 · Fold in chopped pandan leaf and raisins for extra aroma and flavour
Fold in chopped pandan leaf and raisins for extra aroma and flavour.
Step 6 · Shape dough into small balls and flatten gently on baking tray
Shape dough into small balls and flatten gently on baking tray, spacing them apart.
Step 7 · Bake for 15-20 minutes until golden brown
Bake for 15-20 minutes until golden brown. Let cool on tray for 5 minutes before transferring.
Step 8 · Store cooled biscuits in an airtight container for freshness
Store cooled biscuits in an airtight container for freshness.
Why this recipe is healthy
This recipe is a healthy choice thanks to its use of whole grains, minimal sugar, and coconut oil instead of processed fats. The fibre from oats and wholemeal flour supports heart health and weight management. Using pandan leaf and raisins for flavour means less reliance on refined sugars, making these biscuits suitable for modern Malaysian diets and calorie-conscious eaters.
A note on tradition
Oat Biscuits are commonly enjoyed in urban centres like Kuala Lumpur and Penang, reflecting Malaysia’s adaptation of Western baking to local tastes. Popular during festive occasions such as Hari Raya and Chinese New Year, they’re often served alongside traditional kuih and cakes. Their versatility makes them a favourite for potlucks and afternoon tea, bridging Malaysia’s multicultural palate.