Savory Oatmeal Cookies Recipe
There should be those who remember and perhaps still eat the most famous diet biscuits of a period in Turkey which were walled the chipboard biscuits with their funny name. For those who did not understand, let me write clearly, their brand names were Altınbaşak and Eti Form.
This salty oat biscuits are very similar to Altınbaşak but not as bland, on the contrary, it is a very delicious biscuit with the rosemary flavor. The best thing about it is that it is nutritious. You can consume it like a biscuit as a snack, or you can use it instead of bread while dieting. Because it is a biscuit that can be enjoyed with breakfast items such as cheese and olives.
With this feature, it resembles Wasa as much as Altınbaşak. Its consistency is not crunchy like Eti Form. It has a more fibrous structure and a different crunch like Altınbaşak. Even though I say it is crispy, it's not as crispy as tiny savory cookies with lots of butter. Even though we have only one word for crispy, there is not a single concept of crispness. Black cumin mini cookies, Beypazarı kurusu, and oatmeal savory biscuits have a different crispness. That's why one of the most common advice I give about recipes is not to expect anything from the recipes you will try for the first time. False expectations lead to disappointment.
I try to give as much information as I can about the consistency that will emerge, but since everyone's meanings are different, the same words are not enough to express the same things, and sometimes even photos and videos do not work. For example, the meatballs in the photo of the swiss chard topped with bulgur patties recipe seem crispy but they are not. I made the dish, I took the photo, I know they are not crispy but even I see crispy meatballs when I look at the photo. However, they are all soft like Turkish delight.
In summary, I tried to explain the consistency of the oatmeal savory biscuits as best as I could, but I may not have been successful. Don't expect anything while you're baking them so you won't be disappointed. Just know that the biscuits should not be soft or hydrated, and not between crispy and soft. If they are like this, it means they were not baked enough, they did not stay in the oven long enough. The larger the cookies, the longer they need to stay in the oven to become crispy. If you roll the cookies thick, they may take longer than you think.
Enjoy the recipe...
- 2 cups of oatmeal,
- 1/2 cup of flour,
- 2 spoonful butter,
- 1/2 cup of boiling water,
- 1 teaspoon of baking powder,
- 1 teaspoon of dried rosemary,
- 1 teaspoon of salt.
- Mix oatmeal, baking powder, rosemary and salt in a deep bowl,
- In a separate bowl mix the butter with the water and mix until it melts,
- Add the mixture to the oatmeal mixture and mix with a spoon,
- Add the flour little by little and knead until you get a non-sticky consistency,
- Place the dough between two parchment papers and roll,
- Cut it with a cookie cutter and place it into a baking tray covered with parchment paper,
- Bake in a preheated oven at 180 degrees until the edges turn slightly pink,
- Turn off the heat and wait for 10 minute before removing them from the oven.