Oat and Buckwheat Biscuits

Eating Oat and Buckwheat Biscuits

My Great Nana is 95, she’s pretty old. I went to visit her recently as she has moved in with my Nanny due to aforementioned oldness. I’m pretty lucky My other Great-Granny whom I called Dolly also lived the grand old age of 98 so I’ve been lucky to know two Greats. I’d say that’s probably pretty rare these days and it was only after I got home that i realised we had 4 generation of Jackson’s around the table (I’m not officially a Jackson but you know what I mean). I also realised that if I had had the foresight (inclination, or plans) to have had children by now we could have had 5 generations which is pretty unbelievable.  Whilst being impressed at her age we also chatted away, she’s from Yorkshire so I struggle a bit but luckily there were plenty of translators around. The move means lots of Me Nana’s stuff treasure is cluttering up my Nanny’s house and I was gifted this tea set.

Oat and Buckwheat Biscuits, Tea or Coffee!

It’s not posh, it’s not even branded, but it belongs to Me Nana and now I’m looking after it. I have no idea how old it is, but I know it was treasured by Me Nana and has survived the move and being transported back to London by me. Rather than let it languish in it’s box, where I imagine it’s been ‘saved for best’ for sometime. I put it straight to work styling my latest recipe. So please forgive me for the excess of pictures, but think of how pleased Me Nana would be to see the cups, saucers and tea plates.

Oat and Buckwheat Biscuits and Tea

As a segway, Me Nana (incidentally it’s not My Nana, because she’s from Yorkshire, so it’s Me Nana) likes biscuits and tea, so in honour of her and this pretty china I made tea and biscuits. These biscuits were once a Mary Berry Oat Round (do Mcvities have trademark on digestive?) recipe but I’ve fiddled tweaked, switched and swapped and ended up with these nutty, deep and flavoursome biscuits which are a far cry from the original or shop bought.

Spreading Oat and Buckwheat Biscuits with Chocolate

These would sit beautifully unadorned on a cheese board, with salad, dips or even with a thick soup; but for eating (dunking or otherwise) with tea, I coated them with dark chocolate. Chocolate, Oat and Buckwheat Biscuits

I had some Pure Olive spread left in the fridge, so if you decide to use dairy free spread and dark chocolate with no dairy (I used Lindt cooking because it was dairy free and on offer in Waitrose) then you have a wheat free, dairy free, vegan digestive biscuit – magic. Please do use whatever butter you have, but I’d go unsalted and I’d up it to 85-90g, I don’t know why but the dairy free stuff is more liquidy so you need less of it. Cutting Oat and Buckwheat Biscuits

If you are wondering what the hell buckwheat is or where to get it then do not fear! You need to grab yourself some buckwheat grouts (not roasted) and grind them into a flour, they are a pseudo cereal and therefore contain no wheat or gluten, I just fancied giving them a go. As you can see I used my mini chopper, no fancy smanze grinders or food processors here, I just haven’t the room. I’ll be mixing the buckwheat groats into granola and other recipes soon, so I’m sure we’ll use up the bag together. Or you can sub some of your newly ground flour into any recipe. If you really can’t be bothered with the buckwheat, you can use normal flour but you’ll loose a lot of the flavour and have a blander more mcvities style biscuit.   Making Buckwheat Flour I’ve waffled on enough, here’s my recipe for Oat and Buckwheat Biscuits with optional chocolate coating.

Total Time: 1 hour

Number of servings: 13

See Detailed Nutrition Info on


  • Soft brown sugar
  • 75g Pure Olive Spread (See Notes for Subs)
  • 75g brown sugar
  • 50g Oats
  • 50g Medium Oatmeal
  • 50g Buckwheat Flour (See Notes for Subs)
  • Flour of choice for rolling out.
  • 100g Dark Chocolate - Optional


  1. Preheat the oven to 140'c. Grease baking trays or use non stick ones.
  2. Cream the spread and sugar together until it pales and becomes fluffy
  3. Stir in the Oats, Oatmeal and Buckwheat Flour
  4. Flour the work surface and a rolling pin. Work the dough into a ball with your hands before rolling out.
  5. It will be pretty sticky, add as much flour as you need to stop it sticking to the rolling pin. Don't worry about turning it.
  6. Roll out to 5mm thickness and cut 6" rounds. I got 12 and a runt, the runt is essential for chef's taster
  7. Bake for 20 minutes, turning half way if you have an uneven oven like me (most people do) and keeping a close eye on them for the last 5 minutes, you want them lightly golden.
  8. Move them to a cooling rack to cool completely
  9. If you are topping with chocolate:
  10. Once the biscuits are completely cool.
  11. Melt the chocolate (I use the microwave but use your preferred method)
  12. Use a metal spatula or a knife if you don't have one to dollop chocolate onto the middle of the biscuit then spread to the edges, leave to cool and dry on the wire rack.
 Do you have any great relatives? In either sense!

Loving the buckwheat? Check these out…

Buckwheat Porridge

Buckwheat Egg Bake

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