I had an opportunity to meet with some oat growers in Scotland recently. Some of them are farming and growing oats for several generations. We talked about different oat varieties. Yes, there are many different ones. Some are winter, some spring varieties and they vary in yield and other qualities. Agriculture is simply fascinating!
While people in the northern countries have grown up on morning porridge for centuries there was a risk not long ago that oats were pushed out of the mainstream, grown as animal food or as a bit of help for the necessary crop rotation as wheat had become much more profitable. Fortunately oats have gone through a bit of a rebirth recently and the world is recognising oats as one of the superfoods now.
Inspired by the visit I am sharing a simple recipe of oat biscuits today.
Oat Biscuits
Ingredients (makes about 40)
100g butter at room temperature
75g (brown) sugar
3 eggs
a pinch of salt
250g rolled oats
50g flour
a pinch of baking powder
a good pinch of cinnamon, optional
Preheat the oven to 180 degrees Celcius. Prepare a baking sheet with a baking paper.
Measure butter, sugar and salt and mix in a mixer until well combined.
Add eggs and mix again.
Add oats, flour, baking powder and cinnamon and mix everything together into a rather thick dough.
Using a spoon portion the dough and with your hands form the shape you like for your biscuits.
Bake about 20-25 minutes checking that the biscuits are nicely brown at the bottom.
