Oatmeal and Orange Biscuits
Servings: 8 shares
Biscuit (or rusk, biscottis) with no dairy product, nor fat. And gluten free. Biscuit means baked twice to be stored longer. Here nicely flavoured with orange and nutmeg or cinnamon. Ideal for afternoon tea or breakfast. Quick and easy.
Print Recipe
Equipment
- Mixer
- Parchment paper
Ingredients
- 125 gr oatmeal + 2 tablespoons
- 125 gr sugar
- 125 gr flour
- 2 eggs medium size
- 11 gr baking powder
- 1 pinch salt
- 1 orange for its zest
- 2 pinches nutmeg or cinnamon according to your taste
Instructions
- Preheat your oven to 185 °C.
- Using a blender, reduce the 125gr of oatmeal into powder.
- Then using a zester or grater (like the microplane grater), finely zest the orange zest.
- Combine dry powders: flour, sugar, oatmeal powder, nutmeg or cinnamon, pinch of salt and baking powder. Add orange zests. Beat and add eggs. Mix well to get an homogeneous batter.
- Place a sheet of parchment paper on your oven tray. Put the dough in the shape of your choice, with a layer not too thick (about 1 to 1.5 cm thick). Sprinkle with the remaining 2 tablespoons of oatmeal and press a little so that oatmeal stick to the dough. Bake for 15 minutes at 185°C until you get a light golden brown color.
- Take out of the oven and let it rest and cool down for 5 to 10 minutes.
- Then cut strips 1 cm wide (or the shape of your choice) and bake again for 5 minutes. You can put them on the side and turn them over so they cook evenly on each sides.
- After baking, wait until biscottis are cold before putting them in a closed container, this way biscottis can be stored for up to 2 weeks.
Notes
The main steps: Combine all ingredients (after grounding oatmeal flakes) and bake twice with 5-10 minutes rest in between