Recipe
Norwegian oat cookies
Wholesome, not too sweet and a breeze to make.
Yield: cookies
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Ingredients
- 150 g porridge oats
- 150 g wholemeal flour, finely ground variety
- 75 g sugar
- 1 generous pinch salt
- 2 tsp baking powder
- 100 g butter, melted
- 100 g whole milk
- 30 g honey, a runny one
How I make it
- Preheat the oven to
160 °C, fan-assisted. Line 2 baking sheets with parchment. - Mix the dry ingredients. Add melted butter, milk and honey. Using your hands or a wooden spoon, mix well until the dough comes together. You don't need to knead it. Leave to rest for a few minutes.
- Divide the dough into balls approx. 30 g/1 oz each (roughly the size of small plums). Place 10 on each baking sheet, then flatten them with a wide, flat-bottomed cup covered with a small piece of baking parchment until they're 7–8 cm (3 in) in diameter. The edges will look cracked – you can smoothen them with your fingers, if you wish (you don't have to).
- Bake until starting to turn more golden at the edges than in the middle, 20–25 minutes. In my oven, they're perfect at 22 minutes, but each and every oven is different. Leave to cool for 5 minutes on the baking sheets, then transfer to a wire rack until completely cooled (though you can enjoy them while still warm).