A good snack in winter. Oats seemed the most insipid of cereals until I tried this recipe, a "cookie" dry, typical of Scotland: salty, thin and crisp, perfect for eating with cheese or whatever. This time, with a cinnamon apple jam and I have completely flawed.
oatcakes (oatmeal cookies) . The recipe is adapted from those that have been published in Forum bread, are available all here. These are the amounts I used: -120 gr. rolled oats
-120 gr. oatmeal, flaked or ground with a grinder.
-240 ml. of boiling water.
"About 20-30 gr. olive oil or butter
-1 / 2 scant teaspoon salt
-Optional a handful of seeds (sesame, flax ...)
Put oven to heat and, while, mix all ingredients, adding boiling water last. Mix well (dough is very dry) and let cool slightly. He stretches the dough until it is very thin and cut into circles. (Depending on the size of the mold out more or less, I have left about 28 cakes about 7 cm. In diameter, have been for 2 baking sheets). Bake 25 minutes at 200 ยบ until thoroughly dry and crisp. You can turn halfway through cooking so that they do the same on both sides.
apple jam and cinnamon.
-Apples, Pippin or that we like, I used red (in my case, 1 kg).
-sugar, approximately 1 / 3 and 1 / 2 the weight of the apples, as we like more or-less sweet.
-for each kg. apples, 1 / 2 lemon.
teaspoon cinnamon -1
Peel apples and cut into thick slices. Boil water (enough to cover the heel) for 15-20 minutes until tender. Then removed and ground water, reserving some bits if we want. Weighed, add 1 / 3 of their weight in sugar (or a little more, if we like it very sweet) and lemon juice and put loose-medium heat, stirring occasionally to prevent sticking. When it reaches the desired thickness (check by pouring some on a cold plate, but is slightly better than liquid because it will thicken even much later, when running at all) is added cinnamon, remove from heat and bottle in sterilized jars.
And eating ...
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