- 2 cups old fashioned rolled oats
- 1 cup puffed millet
- 2 cups all purpose flour
- 1/2 cup Durum Atta flour
- ½ cup oat bran
- ½ cup granulated sugar
- ½ cup dark brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon allspice
- 2 tablespoons Golden syrup
- 1 teaspoon salt (if no salt restriction)
- 1/2 teaspoon baking soda
- 1 teaspoon vinegar
- 1 teaspoon vanilla
- ½ cup unsalted butter , cubed
- 1 cup vegetable shortening
- ½ cup boiling water
- Thick cut oats for rolling (if desired)
Instructions
1. Preheat oven to 375 F
2. Combine all dry ingredients in a large bowl
3. Rub in butter and shortening with fingers
4. Mix the syrup with boiling water
5. Pour the water mixture, vanilla, and vinegar, and mix using hands until mixture just begins to hold together. Let it sit for 15 minutes so that the oats can absorb any excess liquid. You should not have to add more oats or flour to bring the dough to the correct consistency where it can be handled.
6. Divide dough into two balls
7. On a large surface, between two sheets of wax or parchment paper, roll dough into 10 x 12-inch rectangle ¼ inch thick
8. If desired, generously cover the top with extra rolled oats; roll or pat them firmly into the surface of the dough
9. Cut into 3.5-inch circles; place on parchment covered cookie sheet (I hate rolling out dough, so I take a small ball of dough and use an egg ring as the shaper, pressing the dough down to half the height of the egg ring. The egg ring automatically shapes the dough into a circle.)
10. Bake for 12-14 minutes, or until golden. Remove from oven. Cool for 10 minutes, turn over cookies using an egg lifter. Reduce oven to 250 degrees F and leave cookies to dry out for another hour in oven. Turn off oven and leave cookies in oven until the oven has cooled.
- Place on cooling rack and store in an airtight container. Makes 19-20 3.5 x 0.25-inch cookies
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