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Showing 1-4 of 4
on November 08, 2010
My DH has been asking for oatmeal raisin cookies and I have eyed this recipe from time to time. After checking with Loula I went ahead and added a handful of raisins that I plumped in hot water first. My dough did need more liquid so I just added a bit of the raisin water until it was workable. These have the most amazing texture, mine turned out like a cross between a shortbread and a sugar cookie. They are crisp but flaky and tender at the same time. If you choose to cut them out get as many as you possibly can the first time because the scraps don't like to be re-rolled and it crumbles under the rolling pin. I ended up pressing the remains into patties and DH is equally happy with both forms.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By magpie diner
on May 31, 2010
Terrific biscuits! And thank you Katzen for translating into cups for the dry measures which was helpful, even tho I do live in a metric country and "should" know! I doubled the amount of icing sugar, which was just an extra 1/4 cup, to make them a little more appealing to children. And appealing they are, I'm actually surprised how much they like them. They are a perfect lunchbox snack. I used oat flour, which has lovely flavour but can be difficult to work with. So my dough was too fragile to roll out, I ended up shaping into balls and flattening out as well. I'd probably use a regular flour next time if rolling out was what we wanted. Thanks Loula, these really remind me of Nairn's oat cakes/biscuits that we get here. :)people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on May 08, 2009
I was looking for a crisp oatmeal biscuit, not a cookie... which is why this recipe appealed to me - and it was exactly what I wanted. It's not a sweet cookie, and I found the recipe really easy to make, particularly when I realized that I didn't need to roll it out, I just shaped it into balls and flattened them. I did need to add a scant 1/4 cup of water to the dough, as suggested. For those baking in cups, here are the conversions I figured out by weighing the ingredients: 1 3/4 cups oat bran, 1 1/2 cups flour, 1 cup oatmeal, 1/2 cup icing sugar, and 3/4 cup butter. Thanks Lalaoula! Made for 1-2-3 Hits Tag.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on March 23, 2009
These may be wonderful, but could we have American measurements, too? I know we Americans aren't the only ones who enjoy Recipezaar, but there are a lot of us...*S* I'd love to try these biscuits if you could translate the grams. Thanks so much!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (651 g)
Servings Per Recipe: 1