If you like health food then Oatmeal Crackers are definitely for you!Though I prefer calling them cookies!
These are low in sugar and fat and made with cereals oats and rye or millet.See perfectly low cal !!!! And these turned out to be super crunchy !
Minimally adapted from here
1 cup / 85 g rolled oats
1 1/4 cups / 300 ml whole milk, heated just to boiling
1/4 cup / 55g room-temperature unsalted butter
4 tablespoons brown sugar
3 teaspoons baking powder
2 teaspoons crushed anise seed - optional
1 1/4 cup / 155g dark rye flour...I used Ragi / Nachini flour quite popular in this part of the country though its not dark in color.
1 1/2 cups / 190g all-purpose flour, plus more for dusting
In a large bowl combine the rolled oats and boiling milk. Let it stand until cool. When cooled, stir in the butter, sugar, baking powder, anise seed, salt, and rye flour. Stir in all-purpose flour, a bit at a time, until a stiff dough forms. Knead until the dough comes together and is uniform.
Heat the oven to 250C .
Divide the dough into two parts, just so you have a manageable amount to work with. .Roll the dough not very thin to turn them cookie like-thats what I did or you can roll it very thin for crackers!. If you find it difficult to roll out the dough , just let it rest there for ten minutes or so.
Transfer to a parchment-lined baking sheets and these don't spread much. Bake for about 15 minutes,to make them crisp and crucnchy when the cracker bottoms are deeply golden, roughly 10 minutes in, flip them and brown the other side as well.Bake for another 5 mins. Remove when well done.
Cool completely before storing in large air-tight jars.
Repeat with the remaining dough.
Makes about 2 dozen big cookies!
These are low in sugar and fat and made with cereals oats and rye or millet.See perfectly low cal !!!! And these turned out to be super crunchy !
Minimally adapted from here
1 cup / 85 g rolled oats
1 1/4 cups / 300 ml whole milk, heated just to boiling
1/4 cup / 55g room-temperature unsalted butter
4 tablespoons brown sugar
3 teaspoons baking powder
2 teaspoons crushed anise seed - optional
1 1/4 cup / 155g dark rye flour...I used Ragi / Nachini flour quite popular in this part of the country though its not dark in color.
1 1/2 cups / 190g all-purpose flour, plus more for dusting
In a large bowl combine the rolled oats and boiling milk. Let it stand until cool. When cooled, stir in the butter, sugar, baking powder, anise seed, salt, and rye flour. Stir in all-purpose flour, a bit at a time, until a stiff dough forms. Knead until the dough comes together and is uniform.
Heat the oven to 250C .
Divide the dough into two parts, just so you have a manageable amount to work with. .Roll the dough not very thin to turn them cookie like-thats what I did or you can roll it very thin for crackers!. If you find it difficult to roll out the dough , just let it rest there for ten minutes or so.
Transfer to a parchment-lined baking sheets and these don't spread much. Bake for about 15 minutes,to make them crisp and crucnchy when the cracker bottoms are deeply golden, roughly 10 minutes in, flip them and brown the other side as well.Bake for another 5 mins. Remove when well done.
Cool completely before storing in large air-tight jars.
Repeat with the remaining dough.
Makes about 2 dozen big cookies!
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