Coconut oatmeal biscuits
Overview
It must be the easiest biscuit you have ever made, with many advantages. Butter has high calories, and some people don’t like the taste of butter. The highlight of this simple oatmeal biscuit is vegetable oil, and the proportion of oatmeal is very large. The baking time is also very short. It is low in oil, sugar and calories. It is good for your baby to eat more whole grains. Mix it and press it. It is a simple whole grain biscuit with a crispy oatmeal aroma. Vegetable oil is healthier The ingredients of this recipe are just enough to make one batch. If you need to make more, just increase the amount. After it is done, it will not be crispy enough when it is hot. After a few minutes, the biscuits will become very crispy when they cool down, and the dryness of the oatmeal will no longer be tasted. The coconut is added to make it fragrant, ensuring that both children and adults will like it
Tags
Ingredients
Steps
-
Mix the oatmeal, shredded coconut, raisins, flour, and baking soda into a container and mix evenly. You can use your hands, chopsticks, or a spoon
-
Add water and vegetable oil. I used corn oil. It is recommended to use colorless and odorless vegetable oil. Do not use peanut oil. Use sesame oil or other strong-smelling oil.
-
Wear gloves and knead all the ingredients evenly
-
Divide into small balls of equal weight and roll into flat shapes with a rolling pin
-
Preheat the oven to 170 degrees, turn the heat up and down, and bake at 160 degrees for 12 minutes. Take it out and let it cool. If you can't finish it at one time, seal it in a fresh-keeping jar or bag to prevent moisture return. The actual temperature of each brand's oven is different. Adjust the temperature and time appropriately according to the temperament of your own oven. If you don't understand, please leave a message. This is a biscuit with a particularly high success rate
-
Finished product
-
Finished product
-
Finished product
