This cookie is made from whole-grain flour and oatmeal, part of the butter is replaced with vegetable fat (organic vegetable shortening - no cholesterol 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).
Ready cookies leave on a baking sheet for 1 minute, and then shift to a grate until completely cooled.
Store in closed containers.
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.