Oat crackers in 1994

Oat crackers in 1994

The recipe gives approx. 50 pcs

  • 250 g Melange margarine or Melange without milk (after cooperation with product placement)
  • 250 g oat flakes (or gluten-free)
  • 250 g wheat flour, preferably finely ground or fibra (or gluten-free)
  • 2 teaspoons corn salt
  • 50-75 g of sugar, preferably brown (can be omitted)
  • 1 ½ dl milk or tolerable milk substitute, apple juice or water

Place all dry ingredients in a baking dish.

Melt margarine on medium heat and add liquid (milk/water/apple juice). Pour the liquid dry and mix.

Let the dough “rest” in the refrigerator until it cools (20-30 min), so it is easier to roll out.

Cover two baking sheets with baking paper. Heat the oven to 190 degrees.

Roll the dough into a very thin disc about ½ cm thick, use a little flour on the baking board.

Cut out round cookies with a glass or a cup (dip the edge a little in flour, so the cookies release the glass/cup more easily). Place on a baking sheet. Prick the cookies with a fork before frying in the middle of the oven for 10-12 minutes until golden. Cool on a wire rack.

Store in a tight box or jar with a lid.

Oatmeal cookies with dried fruit in 2019

The recipe gives approx. 25 pcs

  • 100 g Melange margarine at room temperature (after working with product placement)
  • ½-1 dl honey
  • 2 eggs
  • 2 tablespoons of water
  • 7 dl oatmeal (optionally gluten-free oatmeal)
  • about. 2 ½ dl fiber flour (grind gluten-free oatmeal in a food processor into fine oatmeal or use gluten-free flour)
  • 1 teaspoon of baking powder
  • ½ tsp salt
  • about. 200 g of raisins, cranberries or other dried fruit mixture in pieces
  • about. 1 dl chopped nuts or dark chocolate (optional)

Heat the oven to 180 degrees (preferably hot air).

Beat soft margarine, sugar, honey, eggs and water. Add oatmeal, oat flour/fiber, baking powder and salt. Mix with a whisk or spatula. At the very end, mix in the dried fruits.

Line two baking trays with baking paper. Use a tablespoon and shape the dough into balls, place them on the baking sheet, press down a little with your hand until they are 2-2 ½ cm high. Bake in the middle of the oven, preferably with hot air, for 12-15 minutes. Cool completely on a wire rack before storing.

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