Oat Bran cookies

Makes around 30 small cookies

1 cup (150g) plain flour

1 cup(60g) unprocessed rice bran 

3/4 cup(60g) rolled traditional oats (not quick oats)

1/2 tsp bicarbonate of soda

6og butter, chopped or No Dairy Spread (e.g. Nuttelex)

1/2 cup(110g) caster sugar

1 egg or egg replacer for No egg

2 tbsp water, approximately

  1. Process flour, bran, oats, bicarb soda and butter or dairy free spread  until crumbly; add sugar, egg  (or egg replacer) and enough of the water to make a firm dough. Knead dough on a lightly floured surface until smooth; cover, refrigerate for 30 minutes.
  2. Preheat oven to 180°C (160°C fan). Grease oven trays; line trays with baking paper.
  3. Divide dough in half; roll each half between sheets of baking paper into a 5mm thickness. Cut dough into 7cm rounds; place on trays 2cm apart. Bake about 15 minutes. Stand biscuits on trays for 5 minutes before transfering to wire racks to cool.
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