This cookie is made from whole-grain flour and oat flakes, some butter is replaced with vegetable fat (no vegetable oil and no trans fats), which makes the biscuit more crispy. Dried fruits and nuts can be taken any.
(1 cup = 240 ml)
The original recipe
- 1/2 cup (110 g) of creamy non salty oil, room temperature
- 1/2 cup (110 g) vegetable shortening (or butter)
- 3/4 cup of sugar
- 3/4 cup brown sugar
- 1 teaspoon baking powder
- 1 tsp soda
- 2 eggs
- 2 teaspoons of vanilla essence
- 2 tbsp milk
- 2 cups of wholemeal flour
- 2 cups of oatmeal
- 1/4 cup of toasted wheat germ (wheat germ)
- 1 cup raisins or other dried fruits
- 1 cup finely chopped nuts
Preheat the oven to 190 ° C / 375 ° F.
In a large bowl, beat with shortening mixer or butter; add sugar, baking powder, soda and whisk to white, 3 minutes. Add eggs one by one, whisk after each well, add milk and vanilla (stop the mixer several times and clean the bowl with a spatula). Gradually add flour and mix it up with a mixer.
Add the remaining ingredients (from flakes to nuts) and mix with a wooden spoon (the dough is thick).
Put the dough with a teaspoon on a baking tray (grease pan) at a distance of 5 cm (or pinch pieces, ~ 3 cm in diameter).
Bake for 10-12 minutes until light browning (the cookie will be soft in the middle, seemingly undercooked, but after cooling it will harden).
Finished cookies leave on a baking sheet for 1 minute, and then shift to a grate until completely cooled.
Store in a sealed container.
Vegetable shortening as margarine is made from vegetable oil, the only difference is that shortening contains 100% fat, and margarine is 60-80% fat. It is better to use Organic shortening (from palm oil - pressed palm oil), since it does not contain trans fats. Trans fat is made when manufacturers add hydrogen to vegetable oil, a process called hydrogenation, when liquid oils turn into solid fats like shortening and hard margarine.