- 3/4 cup (100g) wholewheat flour
- 1 cup (100g) rolled oats
- 4 tbsp (60g) sugar
- 1 tsp (4g) baking powder
- 3 tbsp raisins
- pinch of salt
- 1/2 cup (110g) butter , at room temperature
- 2 tbsp (30ml) milk
Put the oats in the bowl of a blender and run it 5 seconds to turn them into crumbs. Mix together all of the dry ingredients. Add butter and stir to form a breadcrumbs texture. Add milk to create a moist pastry consistency. Let the dough rest 15 minutes in the fridge.
Preheat oven to 180 °C (350 F) and line one baking sheet with parchment paper.
Dust the working surface with a little flour and roll out the dough to a thickness of 3 mm (the dough is not very easy to work with). Cut circles of 7-8 cm in diameter, re-rolling any trimmings. Place them on the prepared baking sheet.
Bake for about 15-18 minutes until lightly brown.
Let them cool on a wire rack. Keep them in an airtight container for up to 3-4 days.
Serving: 1gCalories: 102kcalCarbohydrates: 12.7gProtein: 1.7gFat: 5.3gSaturated Fat: 3.1gCholesterol: 13mgSugar: 4.1g