These oat cookies have all the delicious taste of a flapjack but are not made as a tray bake - I find they do not require golden syrup or extra sugar.
They have a less chewy, more crunchy texture.
These almond butter cookies have a crisp, crunchy texture that anyone can enjoy as they are gluten-free. [Photograph: Carrie Vasios Mullins].
Bahan Membuat Crunchy Oat Cookies
- 350 gr rolled oat.
- 125 gr brown sugar.
- 125 gr mentega/butter (saya pake royal palmia), lelehkan.
- 150 gr buah kering (dried fruit).
- 1 butir telur.
- 1 kuning telur.
- 1/2 sdt baking powder.
Langkah Memasak Crunchy Oat Cookies
- Panaskan oven. Siapkan juga loyang yg dialasi dengan kertas baking..
- Blender rolled oat, agak kasar, sisihkan..
- Lelehkan mentega/butter..
- Kocok lepas telur..
- Campur semua bahan sampai rata pakai spatula..
- Ambil 1/2 sendok makan adonan (saya pake sendok ukur yg 7,5 gr) padatkan, taruh di loyang yg sudah diberi kertas baking. Pipihkan perlahan dengan garpu..
- Karena saya pake otang, jd panggangnya dengan api sedang (kecilin dikiit),15 menit api bawah, 15 menit api atas. Total 30 menit. Tergantung ovennya masing2 yaa...
- Keluarkan cookies dari oven. Biarkan dingin di suhu ruang. Cookies siap dinikmati..
- Selamat mencoba....
Crunchy Oatmeal Cookies. by Jennifer Pallian BSc, RD. It actually took me several tries at playing around with ingredients - using white sugar. Cookie recipes using all granulated sugar will result in a crispier cookie. Drop teaspoonfuls onto the tray, leaving room for the cookies to spread. Allow to cool on the baking tray.
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