My kitchen has been blessed with the addition of a Nutribullet, such a useful device, I highly recommend it. I used it this morning to produce oat flour from some porridge oats in order to make these cookies. Making your own oat flour of course means you can make these cookies gluten free if you need to.
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| Ethiopia, welcome. No 151! |
For this recipe you will need; (makes 26 to 30)
300g of oat flour
200g of light muscovado sugar
200g unsalted butter
80g of walnuts
1 egg
1 tsp of baking powder
1/2 tsp of bicarbonate of soda
Pinch of salt.
Place all the ingredients in a food processor and process until you have a soft dough.
Heat the oven to 180C.
Line a couple of baking trays with baking parchment.
Form the dough into small balls, roughly the size of a large walnut. I found having wet hands makes this process considerably less messy,
Space the balls of dough out with enough space to double in size, they will spread. Flatten them just a little. Bake for 17 minutes. If they are a little soft when baked for this length of time in your oven, simply extend the baking time by a minute or two.
Allow to cool completely on the tray, to allow them to firm up.
Notes:
This basic recipe gives you lots of options to vary the flavour, you can add powdered ginger and small pieces of crystallised ginger or chocolate chips or dried cranberries for instance.
