If you love snacking but want to keep things light, wholesome, and irresistibly crunchy; crispy thin Whole Wheat Biscuits might just become your new favorite treat.

Packed with the nutty flavor of whole grains and baked to delicate, golden perfection, these biscuits strike the ultimate balance between health and taste 🤩
🤤 Whole wheat retains the bran and germ of the grain, making these biscuits naturally high in fiber, which supports digestion and keeps you feeling satisfied longer
Compared to many commercial cookies, these crispy thin whole wheat biscuits are light on sugars and fats
Perfect for those watching their calorie intake without giving up flavor 😘
You will need Whole Wheat Flour and Oat Bran for this recipe
My go-to brand is Bob’s Red Mill 😚

If you haven’t seen Oat Bran before, it’s the outer layer of the oat grain
Adding oat bran to biscuits is an easy way to boost fiber, texture, and nutrition without changing the flavor too much. It gives your baked goods a slightly nuttier, hearty crunch that’s really tasty.

Whether you pair them with tea, enjoy them as a mid-day munch, or use them as a base for creative toppings.

These biscuits deliver a rich, nutty flavor and a hearty crunch; they’re so easy to bake 😉
I’ve been making these for a while now, and I haven’t bought store-bought biscuits since 😇

Crispy, golden, and baked with love 💞

Perfect anytime, especially with coffee or milk 🤓😋
A little healthy, a whole lot yummy! 😍😁
Hope these biscuits bring a little comfort and joy to your day 🥳

Give them a try and let me know how yours turn out! 😉

WATCH HOW TO MAKE CRISPY THIN WHOLE WHEAT BISCUITS

Tips for Success (Please Read First):

  • Make sure the Butter and Eggs are at room temperature before you start.
    This helps the dough come together smoothly and makes your biscuits light and tender
  • Prepare the pan in advance, line a baking tray with Parchment Paper
  • Keep two additional pieces of parchment paper ready (you’ll use these to roll out the dough)
    Using parchment paper helps you to roll thinner, avoid sticking and transfer easily
  • If you can get 3 mm perfection strips, I highly recommend using it (those strips are very helpful for rolling evenly)
  • Don’t be tempted to add flour to the dough or sprinkle too much flour on the work surface, as this will make the biscuits tough
  • Try not to roll the biscuits too thick, or it will take longer to bake and won’t be as crispy
  • Don’t forget to lightly prick each biscuit with a fork before baking; this allows steam to escape and helps them bake evenly, staying flat and crisp
  • Bake in a preheated oven until they turn light golden brown (don’t bake it for too long or it will burn and taste bitter)
    Rotate the pan halfway through baking so the colour of the biscuits bakes evenly
  • Once they’re fully cooled, pop them into an airtight container to keep them nice and crisp
  • Never store warm biscuits, as they can become mushy and may develop mold

RECIPE

CRISPY THIN WHOLE WHEAT BISCUITS
Yield: 21 Pieces (6 cm diameter)

🪴 Ingredients
65 g Unsalted Butter
25 g Caster Sugar
1 tbs Honey
25 g Eggs
60 g All-Purpose Flour
60 g Whole Wheat Flour (100% Stone Ground)
Less than 1/2 tsp Baking Powder (Double Acting)
A pinch Salt
8 g Oat Bran
* Extra Oat Bran (for sprinkle)

🪴 Instructions

  1. Cream the Unsalted Butter and Caster Sugar for about 3 minutes, or until the mixture is pale, light, and fluffy
  2. Add the Honey and mix thoroughly
  3. Add the Eggs and beat again until fully combined (this creamed mixture should be soft and smooth)
  4. Add the sifted dry ingredients (All -Purpose Flour, Whole Wheat Flour, Baking Powder, Salt, Oat Bran)
    Don’t throw away the Bran left in the sifter, return it to the bowl and mix in gently
    Mix until just combined
  5. Once the mixture comes together into a rough dough, use your hands to knead it lightly until it’s uniform (be gentle, over-kneading can make the biscuits tough)
  6. Roll the dough
    Place the dough between two sheets of Parchment Paper and roll it out to about 3 mm thickness (use perfection strips if available); Sprinkle a little extra Oat Bran while rolling the dough
    Add a little flour (NOT too much) to the surface of the parchment paper, cutter or rolling pin as needed to prevent sticking (If you don’t have perfection strips, try not to roll it too thick, or the biscuits will take longer to bake and won’t be as crispy)
  7. Then using a 6 cm fluted or plain cutter, cut the dough into rounds
  8. Use the bottom parchment sheet to help lift the cut dough; this keeps the pieces from stretching or breaking; place them into prepared baking trays
    If you have any dough scraps, collect them, press them gently into a ball, and reroll to cut again
  9. Lightly prick each biscuit with a fork 6 tiny holes before baking (this allows steam to escape and helps them bake evenly, staying flat and crisp)
  10. Bake in a preheated oven at 180°C/ 160°C fan) / Gas Mark 4 for 13-15 minutes, until they turn light golden brown
    Rotate the pan halfway through baking so the colour of the biscuits bakes evenly
  11. Once done, let the biscuits rest in the pan for a few minutes, then transfer them to a wire rack to cool completely
  12. When they’re fully cooled, place the biscuits in an airtight container to keep them nice and crisp

NOTES

  • Never store warm biscuits, as they can become mushy and may develop mold
  • These Biscuits stay fresh for up to 2 weeks at room temperature or around 3 weeks in the fridge
  • They can also be frozen for 2–3 months
     

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