Tuesday, 25 March 2014

Oats cookies

DBF is a chocolate freak, mostly in a pie form, but I prefer cookies and biscuits. The simple kind. The advantage of baking our own cookies is to know exactly what's in them, to avoid all the E-something and other weird things so good to the taste, but potentially harmful to our body.

So here is a recipe for oats cookies.

Why oats? Look on the box, it's full of good things, lowers cholesterol, etc... You can keep these cookies for weeks if stored correctly, and they are easy to carry around and eat whenever you feel like it during the day. You can make them any shape you want. I personnaly prefer 4 cm size shapes, quite small, so it's easier to munch on them.


50 g of flour
100 g of oats (the Quaker porridge kind)
60 g of vegetable fat
75 g of caster sugar
1 sachet of vanilla sugar
1 soup spoon of milk


Mix and knead all the ingredients together to get a firm and non sticky ball. If it's too dry, add some milk.
Leave it in the fridge for 20 minutes.
Switch the oven to 175°c
Roll the dough flat to have a 0.5cm thickness with a rolling pin or your hands. Use shapes to cut out the cookies.

Note that the dough might be a bit brittle, so knead it a little bit to warm up, and the dough will become more elastic and workable.

Bake about 10 minutes. The cookies will be a little bit soft still, but will harden with time. If you cook for too long, beware of your teeth !

Leave the cookies to cool down on a grid, and store in a dry cool box.

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