We all love good recipes and they don’t always come from celebrity chef’s cookbooks. The strawberry desert picture on Lizzy’s blog was enough to make my heart go flutter. I enjoy eating fresh fruits in different ways and when you have simple and pretty options available, imagine the surprise that you can create. The already delicious strawberries tasted even better with mascarpone filling. Driscoll’s is my favorite brand to buy the freshest berries when local berries are not available. Thanks Lizzy, for sharing one of their recipes with us.
That being said, I found a really good recipe where you wouldn’t normally look. The day it snowed in Vancouver, I spent some time organizing our bar cabinet. I rarely touch that area because my husband, who uses the bar regularly does a better job of organizing and grouping liquor bottles. Good, that I took over the job that day and found a treasure in the form of a magazine ( TASTE), hiding behind the row of bottles. Its the winter edition of Food and wine with some very good recipes from FOODIES, I haven’t heard of. I am sharing a cookie recipe from that magazine. which is a thin and crisp version.
I generally prefer thick and chewy cookies but for some reason I liked them because they were great to snack on with cheese or with your evening tea or coffee. They are loaded with deliciousness of heart healthy oats and walnuts. When I first made with wholewheat flour they came out just perfect as pictured in the magazine but my gluten free attempt was not successful. The same quantity of ingredients gave a very thin dough with brown rice flour mix and I literally have to dump it in garbage. Then I made a few changes and you can see how beautifully they turned out.
So here’s the recipe. I hope you will love these not so sweet, thin, crispy, oaty cookies.
Coarsely pulse rolled oats in a food processor to get quick cooking oatmeal.
Mince walnuts in a food processor or with knife.
Whirl granulated sugar in a coffee grinder until a fine powder.
To ensure that cookies bake evenly and are crisp, bake them 1 tray at a time and flip cookies once the bottom is browned. I have never done this step for any other cookie recipe but flipping does make a difference in this particular gluten free cookie recipe. You have to be very gentle in flipping as they can easily break. If you do not want to follow this step, try lowering the temperature to 25 degrees to avoid getting burnt cookies. Allow the cookies to cool completely on tray before storing.
OAT AND WALNUT THINS
adapted from: Crispy walnut oatcakes
baking time: 30 minutes
- 170 g (1.5 cups) quick cooking oatmeal
- 45 g (1/3 cup) minced walnuts
- 65 g 1/2 cup) brown rice flour mix
- 75 g (1/3 cup) fine granulated sugar
- 1/4 tsp salt
- 1/2 cup butter
- 1/4 tsp baking powder
- 1 tsp water
Line two cookie trays with parchment paper and preheat oven to 350°F
- In a small bowl mix together the brown rice flour, oatmeal, salt, baking powder and walnuts.
- In the bowl of an electric mixer fitted with paddle attachment, combine butter and sugar on medium speed until light.
- Reduce speed and add the dry mixture and a tsp of water. Mix until well combined.
- Transfer dough on parchment paper, if the dough seems crumbly add another tsp of water, knead to a stiff dough.
- Roll the dough to an 11″ diameter circle between two parchment sheets.
- Using a cookie cutter cut into 5cm circles and place on a prepared baking tray 1/2″ apart.
- Bake in the center of oven for 10-12 minutes or until golden brown rotating the tray about halfway through (check notes).
- Transfer baking sheet to a wire rack and cool cookies completely on sheet.
- Once cooled, store in an airtight container at room temperature up to 1 week.