Bran Butter Biscuits | Egg Free

Bran Butter Biscuits

The Women’s Weekly cookbooks graced our home in the 80’s and 90’s (last century) and some of them are still really good. I do regret handing a lot of them on to friends and family over the years, but I still have a couple. The Biscuit one is good for a few eggless biscuits, something hard to find these days.

These are Australian style biscuits, not the (strange?) US version of biscuits.

I made these Bran Butter Biscuits because one of the young ones in my life loved oat biscuits when he was really young, and these are close enough for him. They are buttery, but with so little moisture they can be a little dry. Best snacked alongside a cuppa tea with a friend and some good gossip stories. You will eat more than you anticipate – make a double batch if necessary. I have used oat bran in this recipe but you can just as well use wheat bran.

I make these in the food processor. If you prefer to make by hand, use the usual method – sift the flour, salt and baking powder, add bran and sugar and rub in butter. Add water till the dough comes together. Then continue as per the recipe.

You can see in the photo that I let the second batch bake a little longer than the first. It is nice to have the extra colour on the biscuits.

Similar dishes include Garlic, Rosemary and Parmesan Biscuits, Bran Butter Biscuits, Date Tahini Biscuits, Wholemeal Bran Biscuits, Oat Cakes, Tahini Biscuits, and ANZAC Biscuits.

Browse all of our Biscuits (not many), and our Baking efforts. Or explore our Late Spring dishes.

Bran Butter Biscuits

Bran Butter Biscuits

0.5 cup wholemeal plain flour
2 tspn baking powder
1 tspn raw sugar
0.5 tspn sea salt
0.5 cup unprocessed wheat or oat bran
60g butter, chilled, cubed
2 Tblspn water (max)
0.25 cup bran, extra

Preheat the oven to 200C.

In a food processor, add the flour, salt and baking powder and run for 20 seconds. Add the sugar, bran and cubed butter. Pulse the food processor until the butter is rubbed into the flour evenly.

Add 1 Tblspn max water (perhaps a little less) and pulse to bind the ingredients together. Add the remaining water if necessary and pulse again.

Remove from the food processor and knead a little. Sprinkle your board with the extra bran and roll the dough out to wafer thin. Using a cookie cutter (or glass), cut the dough into 5cm rounds.  Place on a lightly greased oven try and bake for 10 – 15 mins until slightly coloured. Cool on racks.

Makes about 20 biscuits.

recipe notes and ingredients
I like to sprinkle some salt crystals over the top of the biscuits before baking.

You could add some ground black pepper to the biscuits if you want a little peppery heat in them.

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