Sunday, 20 July 2014

Rolled Oats Biscuits - Kauralastut

These rolled oats biscuits (rolled oats= kaura, lastut=chips) are something so delicious that  when you start eating them you can't really stop so be sure to wear something loose and stretchy while starting to make these! Usually people like these when they are crispy and that they are if you store them in an airtight container. I however like these when they are NOT stored in an airtight container and they became a little chewy. I think then they taste even better! But even in this household the opinions vary so  it is safest to store some in a container and some in a bowl. That way everyone gets what they want.

The great thing about these is that they are terribly easy to make - and quick! 

You can prepare these without any flour if you wish - just add some more oatmeal when you do that. Or you can use rye flour instead of the wheat. Do what ever you wish - all options work really well. Tested them each. The ones in the photo are made with rye flour. Many of the coeliacs can eat rolled oats so without the flour (or you can use gluten free flour) these can be included in gluten-free diet as well. 

80 grams (2.822 oz)  rolled oats
75 grams (2.646 oz) melted or really really soft butter
100-140 grams  (3.527 oz) sugar
1 egg
1 tbsp all-purpose flour (or rye flour or rolled oats)
1 tsp vanilla sugar
1 tsp baking powder

1. Mix rolled oats and melted/really soft butter.
2. Mix the flour, vanilla sugar and baking powder and add the mix into the bowl with the rolled oats and butter. Mix well.
3. Add sugar (I usually make these with 1dl sugar. They are sweet enough like that.) and eggs. 
4. Use two tea spoons to shape small balls and put them on the papered baking tray. Be sure to left enough space between the balls since these will spread quite a bit.
5. Bake in the center of the oven in 175°C (350°F) about 8-10 minutes.

If you wish you can easily decorate these with chocolate stripes. Even though I do love chocolate I prefer these without it.

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