Seasonal Ontario Food

Late March oaty baking goodness, right on schedule. Actually, I've been making these somewhat regularly all winter because I'm kind of addicted to them. They are barely sweet enough to count as a cookie, and their high fibre count makes them really quite virtuous. Although we won't discuss the butter, sigh. I knew there was a reason I can't keep away from them.

 

My estimate of 1 hour baking time assumes they all go into the oven at once, and of course they will need time to cool. 

 

36 biscuits (cookies)

1 hour - 30 minutes prep time

 

1 cup quick cook rolled oats

1 cup whole spelt flour

1/2 cup oat bran

1/2 cup wheat bran

1/4 cup ground flaxseed

1 teaspoon baking powder

1/2 teaspoon salt

1/4 cup Sucanat OR coconut sugar

2/3 cup cold unsalted butter

6 tablespoons light cream Or whole milk 

Mix the dry ingredients in a mixing bowl. Grate in the butter, and work the mixture with your fingers until there is no powdery, floury material left; everything should be in buttery crumbs. Mix in the milk or cream to make a firm dough. 

Roll the dough into a cylinder in parchment paper, and refrigerate for 10 minutes.

 

Preheat the oven to 350°F. Slice the cylinder of dough into 36 even slices (I find a serrated bread knife the best for this) then lay them on a parchment-lined baking tray (or two, if needed). They don't expand much but should not be overcrowded. I find it best to pat and press them down to an even thickness and shape by hand. Alternatively, you could roll the dough out with a rolling pin and cut them that way. 

 

Bake the prepared biscuits for 20 to 25 minutes at 350°F, until dry and slightly browned. Store in a dry, air-tight container for up to 2 weeks. 

Last year at this time I made Hot Cross Naan.