Life In LC

Oat and Walnut Biscuits

in Seasoned At Sea by

52 weeks of baking – Oats & Nuts

Starting your day with a big pot of tea or a single cup in the afternoon was a ritual I hadn’t taken part in until I stayed with friends in England.

My husband and I went to the UK for a few weeks to visit some old boat friends. We took walks in the country side collecting wild garlic, went to the city to soak up some history, but always came home to have a hot cup of tea and chat about old times. Tea is a big part of British culture and as an American there is something very charming about it. We have our own coffee culture, but it is fast paced. Tea is something you sit down for and when you sit down for tea you are going to want a biscuit to go with it.

In the late afternoon tea can’t go unaccompanied, you need at least a basic tea biscuit or digestive to go with it. I really enjoy digestive biscuits, a standard British biscuit that screams out to be dunked in tea, just watch out you can’t dunk it to long or it’ll disintegrate. Of coarse you could have an American style cookie, but it’s not the same, a digestive is crisp, with a toasty oat flavor and not very sweet.

I’m always looking for a variation of that basic biscuit because I like a change. These biscuits have lots of texture and layers of toasty flavor, they also lack sweetness so they might seem plain, but are the perfect accompaniment to a cup of well sugared tea. Plus they are very sturdy so they can stand up to being dunked for a moment.

 




Oat and Walnut Biscuits


Ingredients

  • 1 c walnuts
  • 1 c rolled oats
  • 3/4 c oat flour
  • 1/2 c flax meal
  • 1/2 c whole wheat flour
  • 1/3 c brown sugar
  • 1 tsp. salt
  • 1/2 tsp. baking powder
  • 1/2 tsp. cinnamon
  • 1/2 c milk
  • 1/4 c butter, melted

Directions

  1. Preheat the oven to 350F and toast the walnuts and rolled oats until fragrant in a skillet.
  2. Roughly blitz walnuts and oats in food processor, you still want there to be some texture.
  3. Mix all of the dry ingredients together, then add the wet.
  4. The dough might appear dry, wait a moment and allow it to soak up the moisture. Roll out to 3/8 of an inch, cut into squares and place on a greased baking sheet.
  5. Bake at 350F for 20 minutes until the edges are golden.

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