These Oat Finger Biscuits (Biskut Jejari Oat) are a beloved Malaysian tea-time snack that combines the richness of butter with the wholesome goodness of oats. Perfect for Hari Raya, Chinese New Year, or everyday treats, these crumbly cookies get their distinctive texture from finely blended oats and a delicious cocoa hint.
What makes this recipe special is the combination of Buttercup margarine and ghee (minyak sapi) which creates an irresistible aroma. The milk powder coating adds a creamy finish that makes these biscuits disappear fast from your cookie jar! Even beginner bakers can master this no-egg recipe with our foolproof method.
Table of Content
Oat Finger Biscuits Recipe
Ingredients
- 1 cup (225g) Buttercup margarine
- 1 tbsp (15ml) Minyak Sapi (ghee)
- ¾ cup (90g) icing sugar
- 3 tbsp (18g) cocoa powder
- 2 cups (250g) wheat flour
- 2 cups (180g) oats (blended fine)
- Milk powder for coating
Note: For best results, use high-quality ghee. The oats should be blended to a fine powder but not turned into flour.
Equipment
- Mixing bowls
- Electric mixer
- Baking tray
- Parchment paper
- Biscuit molds (finger shape)
- Blender for oats
Step-by-Step Instructions
1. Prepare Oats
Blend 2 cups of oats in a food processor or blender until fine but not powdery. The texture should resemble coarse sand. This gives the biscuits their signature crumbly yet slightly chewy texture.
2. Cream Fats & Sugar
Using an electric mixer, beat Buttercup margarine, ghee, and icing sugar until light and fluffy (about 3 minutes). The ghee adds an authentic Malaysian aroma to the cookies.
3. Add Cocoa
Sift in cocoa powder and mix until fully incorporated. For richer color, use Dutch-processed cocoa. Scrape down the sides of the bowl to ensure even mixing.
4. Combine Dry Ingredients
In a separate bowl, whisk together wheat flour and blended oats. Gradually add to the butter mixture, mixing just until a dough forms. Overmixing will make tough biscuits.
5. Shape the Biscuits
Take small portions of dough, roll into logs, and press into finger-shaped molds. Alternatively, shape into small cylinders by hand. Place on parchment-lined baking trays.
6. Bake
Bake at 150-170°C (depending on your oven) for 10-15 minutes until firm but not browned. The low temperature prevents burning while ensuring crispness.
7. Coat & Cool
While still warm, gently roll biscuits in milk powder. Cool completely on wire racks. The milk powder coating will set as the biscuits cool, creating a delicate creamy layer.
Pro Tips for Perfect Biscuits
Ingredient Temperature
Use margarine and ghee at cool room temperature (about 18°C). Too warm and the dough will be sticky; too cold and it won’t cream properly.
Oven Variations
Malaysian ovens vary greatly. For convection ovens, start at 150°C. Traditional ovens may need 170°C. Watch closely after 8 minutes.
Storage Tips
Store in airtight containers with a piece of bread to maintain freshness. The bread absorbs excess moisture, keeping biscuits crisp for up to 2 weeks.
Frequently Asked Questions
Can I use butter instead of margarine?
Yes, but the texture will be different. Butter makes crisper biscuits while margarine (especially Buttercup) gives the traditional Malaysian texture.
My dough is too crumbly – how to fix?
Add 1 tbsp cold milk or water at a time until the dough holds together. Avoid adding too much liquid as it affects the final texture.
Can I make these without molds?
Absolutely! Simply roll teaspoon-sized portions into small cylinders or balls. Flatten slightly if you prefer a different shape.
Share Your Cookie Creations!
Tag us in your baking adventures and show us your oat finger biscuits!