ReceptnaptárBiscotti integrali all'avena (wholemeal oat cookies)
Wholemeal oat biscuits are simple, fibre-rich biscuits made with oil: rolled oats, wholemeal flour and a little sweetener. They're good for breakfast, as a snack or to take along on a trip.
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Ingredients
Method
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- Preheat the oven to 175°C and line a baking tray.
- Mix the oats, flour, baking powder and lemon zest.
- Add the egg, oil and sweetener, then the chocolate, and knead together.
- Shape 20 balls and flatten them on the tray.
- Bake for 12-14 minutes; they keep in a tin for 10 days.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Don't overbake them; they firm up as they cool, and the edges should be golden brown.
- Shape the dough with damp hands so it doesn't stick.
- Instead of chocolate, they're also delicious with raisins or dried cranberries.
Frequently asked questions
How long do they keep?
In an airtight tin, 10 days.
Are they gluten-free?
Yes, with gluten-free oats and flour.
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