Totally Oaty Cookies.
This recipe came about as I was curious if you could replace wheat flour with oat flour in biscuits without losing the integrity of the biscuit.
Totally Oaty biscuits
- 125 grams Soft magarine
- 1/2 cup Brown sugar
- 1/3 cup Caster sugar
- 1 Egg
- 1 teaspoon Vanilla essence
- 2 cups Oat flour *See below
- 1/2 teaspoon Bi carbonate soda
- 1/2 teaspoon Baking powder
- 1 cup Chocolate chips
- *To make the oat flour I popped 3ish-4 cups of rolled oats into a food processor and blitzed as fine as possible to make the 2 cups needed. Possibly a blender would work but I have not tried this.
- Beat margarine and sugar in a bowl, when light and fluffy add vanilla and egg.
- Sift the bi-carb and baking powder into the 2 cups of oats and mix a little.
- Fold the oat mix into the butter/sugar mix with the cup of chocolate chips until all incorporated. This makes a fairly wet mix.
- To make the biscuits you can either use 2 teaspoons to drop small balls of dough onto a baking tray. You may need to round them a little to tidy them up then use a fork to flatten. OR Pop the bowl into the fridge for 15 mins or so to firm up, roll into balls and flatten. I spoon the first tray then pop the bowl into the fridge so it firms for the next tray in etc.
- Place on a lined tray to bake in a 160-170*C preheated oven for 12 -15minutes. These biscuits will spread, leave room between them.
- The biscuits will be thin and crispy when cooled on a wire rack. Store in an air tight container.