Oat Biscuits, a Recipe for Fine Tea Biscuits
from Thomas Sixt
Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!
Table of Contents
1. Quickly bake Oat Biscuits as Tea Biscuits
When the wind whistles outside, what could be better than a good cup of tea with oat biscuits! … And when the sun is shining and the flowers are blooming we drink coffee with it 🙂Crispy, tender oat biscuits in Scandinavian style – a touch of hygge.. © Thomas Sixt Food Photographer You don’t need cookie jars for these cookies. One teaspoon for the round biscuits on the tray is enough. WARNING: Now comes a picture only for strong nerves… A baking accident! The baking time of 10 minutes should not be exceeded too far. © Thomas Sixt Food Photographer What a Swedish furniture store offers, you can not only copy but also refine. Chopped nuts or almonds as well as dried fruits (cranberries, raisins, etc.) give your biscuit a new aroma. It is also delicious to dip the biscuits into liquid chocolate after baking. I’ve written down a few combinations that will tickle your taste buds – all with oats, of course:
- Hazelnuts – black chocolate
- Macadamia nuts – white chocolate
- Almonds – chocolate with milk chocolate
- Walnuts – candied cherries
2. Christmas BiscuitsAt Christmas time we also want to eat our beloved oat biscuits. That’s why we bake them a bit more Christmassy with cinnamon, anise, ginger and cardamom. Or, we use the finished gingerbread spice. At Christmas I also like rum aroma and honey as a sugar substitute. Oat biscuits also taste good at Christmas. © Thomas Sixt Food Photographer
3. Keep Oat BiscuitsI prefer to store my biscuits in a tin cookie jar, which I lay out with baking paper. Just as good is the storage in other tightly closed containers made of glass or ceramic. The most important thing is that your cookies can rest dry, cool and dark. If you want to give your biscuits away to your favourite people, how about a pretty tin can as packaging? So your candy stays crispy, fresh and delicious.
4. This Way to the Baking Recipe!Here we go. Quickly to the kitchen, because after work comes relaxation! My step by step photos will help you with the preparation.
Bake crispy oat biscuits like in Sweden. Step by step instructions from professional chef Thomas Sixt.
|250||g||oat flakes (hearty oat flakes or tender oat flakes - that doesn't matter)|
|50-80||g||Flour (in case of intolerance use gluten-free flour for baking)|
|100-125||g||soft butter (or margarine)|
|1||pc||egg (a crushed 1/2 soft banana also works and is VEGAN)|
|50||g||candied cherries (also dried and sweetened cranberries are possible)|
|1||bar||vanilla the pulp (1 pk vanilla sugar is also possible)|
All ingredients ready: Walnuts, flour, sugar, oat flakes, butte, egg, candied fruit, vanilla and cinnamon.
Crush the walnuts with a large sharp knife.
Watch your step: Check the knife with your flat hand and cut the walnuts gently until they are pleasantly small.
Cut the candied cherries into small pieces as well.
Put the ingredients in a bowl. Add a pinch of salt.
Mix all ingredients well with a mixer.
Place the biscuit dough on a baking tray teaspoon by teaspoon. Keep distances large enough: no more than 12 biscuits on a baking tray. Bake the biscuits for about 10 minutes.
After baking, let the fresh pastry cool on the baking tray for a good half hour. Then the oat talers are ready to eat. Enjoy your meal!