Steel Cut Oats Biscuits

I am always developing recipes for crisp, crunchy biscuits/cookies. This is one using steel cut oats, my latest passion in the world of oats. I like the nutty, chewy texture of the oats, and if I'm not in a hurry, I will lightly toast the oats before cooking them as this enhances the flavor of the finished product. These are not very sweet but can be made sweeter by increasing the amount of sugar and golden syrup. They will keep for quite a while in an airtight container.

100 grams steel cut oats., uncooked

450 grams self-rising flour

200 grams dark brown sugar (I like to use the ones with a strong caramel flavor e.g. coconut sugar, Colombian Panela, Mexican Piloncillo)

1 teaspoon salt

120 grams butter

120 grams Crisco

3-6 tablespoons golden syrup (depending on how sweet you like your cookies)

3 tablespoons half and half

1 cup puffed millet

1 teaspoon vanilla

Method

1.      Bring about 6 cups water in a pot to boil. Add the steel cut oats and partially cook them for about 10-15 minutes until they are semi-chewy. Drain through a sieve, pressing out as much moisture as you can. Set aside.

2.      Combine the flour, salt, and puffed millet. Mix well and set aside.

3.      Melt the butter, shortening, vanilla, golden syrup, and half and half. Bring to a rolling boil then remove from heat.

4.      Mix the flour, millet, and the cooked oats together using a stand mixer with a paddle attachment. Add the butter mixture and lightly mix until the dough comes together. The dough should be soft and dry to touch.

5.      Drop by rounded tablespoons on to a parchment paper lined cookie sheet. Bake at 375 degrees Fahrenheit for 20 minutes. Remove from oven and allow to cool while you are baking another batch.

6.      Decrease oven to 225 degrees Fahrenheit and put the cookies back in the oven to dry out for another 60-90 minutes until they are golden brown.Cool completely before storing in an airtight container.