Monday, 7 August 2017

A Seedy Oat Cookie

I like Scottish and Cape Breton style oatcakes but I also like sesame seed cookies. This is a combination of both. They are great for afternoon tea with a jam or jelly of your choosing.

  • 1 ½ cups all-purpose or whole-wheat flour
  • ½ cup oat bran
  • 1 cup Scottish oatmeal (looks like oat bran). I use Bob’s Red Mill brand
  • ¼ cup sesame seeds
  • 1/2 teaspoon salt
  • ½ teaspoon coriander or spice of your choosing
  • 1/2 cup brown sugar (I use Colombian Panela Redonda but any brown sugar can be used)
  • ½ teaspoon baking powder
  • 3/4 cup shortening
  • 1/2 cup cold water
  1. Put the brown sugar in a small bowl and pour the boiling water over it. Stir until dissolved. Allow to cool to lukewarm.
  2. In a medium bowl or food processor, mix together all the dry ingredients, (except sugar). Using hands, rub the shortening into the dry mixture until the mixture becomes crumbly.
  3. Mix in the sugar water until a rough dough forms. If the dough is moist, sprinkle some more flour and gently roll the dough around until it forms a ball that is somewhat dry to touch
  4. Roll out ball of dough on a lightly floured surface to about 1/4-1/2 inch thickness. Cut into circles or squares a size of your choosing (or other shapes).

  5. Bake at 375 degrees Fahrenheit on a cookie sheet lined with parchment paper for 18 to 20 minutes or until light brown around edges. Remove from oven and allow to cool.  For a crisper cookie, return to oven set at 275 degrees Fahrenheit, and bake for another 30 minutes. This allows the cookies to dry out more. Remove from oven. Store in an airtight container.

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