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Categories:Viewed: 2 - Published at: a year ago
Ingredients
- 2 cups / 240 grams old-fashioned rolled oats
- 1/2 cup / 60 grams whole wheat flour, plus more for dusting
- 2 tablespoons unsalted butter, melted
- 2 tablespoons honey
- 1/2 teaspoon fine salt
- 1/2 teaspoon baking powder
- 2 large egg whites
- Raw or turbinado sugar or coarse salt, for sprinkling
Method
- Preheat the oven to 325°F / 160°C. Line a large baking sheet with parchment paper and set aside.
- Put the oats into a food processor and pulse several times to grind them into a coarse flour. Place the oat flour in a large bowl with the flour, butter, honey, fine salt, baking powder, and egg whites and stir just until combined. Turn out the dough onto a floured surface and roll out into a 1/4-inch / 6-millimeter-thick rectangle. Using a round cookie cutter, cut the dough into 2 1/2-inch / 6-centimeter circles and transfer to the prepared baking sheet.
- Sprinkle the tops with raw sugar or coarse salt and bake until deep golden brown and firm, 20 to 25 minutes. Transfer to a cooling rack and let cool completely before serving at room temperature, or store in an airtight container for up to 2 weeks.
