This dough combines oats, chia seeds, and whole wheat flour, bound with oil and golden syrup instead of solid fat. Roll it thin and bake until crisp. These whole-grain snacks can be frozen.
Combine the rolled oats, whole wheat flour, chia seeds, baking soda, and salt in a bowl.
Add the sunflower oil, golden syrup, and water. Knead for 3 minutes, until a firm dough comes together.
Roll the dough between two sheets of parchment paper to 2 millimeters thick. Cut out circles and arrange them spaced apart on a baking sheet.
Bake in an oven preheated to 160°C / 320°F for 15 minutes, until the edges darken. Let the cookies cool completely on the baking sheet.
Roll the dough as thinly as possible; if it is too thick, the edges may burn before the center cooks. The cookies are fragile while warm, so let them cool completely on the baking sheet before removing them. Allergen: contains gluten (whole wheat flour).
Dondurucuda tam bir ay sakladım, çıkarıp oda sıcaklığında 10 dakika bekletince tarifteki kıtır dokusunu birebir korumuştu.
Hamuru tarifte önerilen 2 milimetre yerine kalınca açtım, 15 dakikanın sonunda kenarları yandı ama ortası hâlâ hamsı kaldı, ikinci tepside inceltince sorun düzeldi ama ilk tepsi tamamen boşa gitti.
Haklısınız, o 2 milimetre gerçekten kritik, kalın açılan hamur bu kurabiyede hep aynı sorunu çıkarır. Bir dahaki sefere iki fırın kağıdı arasında açmayı deneyin, kalınlığı gözle daha kolay kontrol edersiniz.
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