After I was shocked that my family used nearly 30 Jin of butter last year and my waist became a little wider, I thought I should stay away from butter for a while.

The amount of material written is the amount on the prescription. It is said that you can make 10 cookies with a diameter of 7cm. I used twice the amount, but only made 14 cookies. Maybe mine is bigger, more than 7cm, estimated to be 9cm. See if you like it or not ~ ~

Materials?

50 grams of oatmeal

20 grams of coconut sauce

Low powder 20g

Whole wheat flour10g

Sugar (brown sugar from friends) 20g.

2 tablespoons rapeseed oil

2 tablespoons water

Oatmeal cookies's Nakajima teacher's practice of salt pinch? Prepare the raw materials and cut a small piece of oil paper for use (I cut it about 10cm).

Preheat the oven to 170℃. Oatmeal cookies's practice step is 1.

Put oats, coconut milk, classified raw materials, sucrose and salt into a mixing basin, and stir oatmeal cookies of teacher Nakajima in a way similar to rice washing. Step two.

Add rapeseed oil, stir the same, and smash the obvious lumps. The third step of oatmeal cookies is the practice of nakajima.

Add water, gently stir well, don't stir too much. The fourth step of oatmeal cookies is the practice of nakajima.

Dig a spoonful of raw materials with two big spoons, smooth them, take them out and put them on the baking tray, cover the cut oil paper on the biscuit embryo, and flatten them into thin slices with a flat-bottomed die of about 2mm thick. The fifth step of oatmeal cookies's practice.

Bake in the oven for 20~22 minutes, and then put it on a baking tray to cool Mr. Nakajima's oatmeal cookies. Step six.

skill

1, sugar, you can use other things, there will be many small pieces of brown sugar, if you don't mind the brown sugar in the biscuit, you don't need to treat it, if you don't like it, you can use a cooking machine to grind it into fine powder.

2. Please control the size by yourself, and the baking time will change accordingly.

3. Coconut paste smells good in it ~ ~ ~

1, the batter of this biscuit is wet, so you need to touch some dry powder on your hands before molding.

If there is no baking soda powder, you can use the same amount of baking powder instead.

3. The inside of the freshly baked biscuit is slightly soft, and it will become brittle after cooling. If it is still soft after cooling, it means that the baking time is not enough and it needs to be baked for a while.