A dough of oats, chia seeds and wholemeal flour, bound with oil and golden syrup instead of butter, is rolled thin and baked until crisp. Entirely whole-grain, it freezes well for later snacking.
Combine the rolled oats, wholemeal flour, chia seeds, baking soda and salt in a bowl.
Add the sunflower oil, golden syrup and water and knead for 3 minutes until a firm dough comes together.
Roll the dough between two sheets of baking paper to 2 mm thick, cut into rounds and space them out on a baking tray.
Bake in an oven preheated to 160°C for 15 minutes until the edges darken, then leave to cool completely on the tray.
Roll the dough as thin as you can; if it's left thick, the edges burn before the centre cooks. The cookies are fragile while still warm, so leave them on the tray until fully cool before lifting them off. Allergens: contains gluten (wholemeal flour).
Flaxseed can replace the chia in the same amount; flaxseed gives the dough a slightly darker colour.
Admin DadaGastro · verified in test kitchenDondurucuda 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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