Spicy oat cookies.
These spicy oat cookies are my savory addition to the bro’kies family! They are made using French butter, which is 100% natural and a true flavor enhancer. The recipe is below, let me know if you make it!
Spicy Oat Cookies
Prep time:
Cook time:
Serves:
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
BY YASMINE IDRISS
These spicy oat cookies are my savory addition to the bro’kies family! They are made using French butter, which is 100% natural and a true flavor enhancer. The recipe is below, let me know if you make it!
INGREDIENTS
- 200 g porridge oats, (OR 100g jumbo + 100g porridge)
- 60 g oats flour , (can be substituted with plain flour)
- 1 tsp baking soda
- 1/4 tsp sea salt
- 1 tbsp caraway seeds
- 1 tsp cumin powder
- 1/2-1 tsp espelette pepper, (or any chili or cayenne pepper of your choice)
- 80 g unsalted butter, melted
- 90-100 ml hot water
METHOD
- 1)
In a large bowl, mix the flour with the oats, baking soda, salt, caraway seeds and spices and mix.
- 2)
Gently melt the butter, then add it to the bowl together with the hot water.
- 3)
Knead using your hand until a dough forms.
- 4)
Use a rolling pin, roll it as thinly as possible. Use guides if possible to get an equal thickness. You can do it between 2 baking sheets. Use a cookie cutter (or a sharp knife) to cut out cookies. Place on baking sheets covered on baking paper.
- 5)
Bake in the preheated oven at 180 degrees Celsius for about 20 minutes or until golden (depending on their size).
Notes
Transfer on a cooling rack to cool completely before transferring to an airtight container.
Serve with your favourite cheeses and chutneys.