Friday, May 28, 2010

Oatmeal thins

The most exceptional thing (not!) happened one evening: I started to crave for something yummy. But as I was having a bit of a flu and felt tired AND was pretty low on some of my ingredients (no chocolate at home, yikes!), I didn't want to to anything very complicated, just a quick bite of something good. I scanned some of my trusted sites on the internet and came across a recipe for low-fat oatmeal thins. Indeed, filled the spot in me that needed to be filled and to top it all, they were easy, quick, addicting, low in fat and from ingredients I have at hand practically at all times. The recipe in Finnish is to be found here.

They had something to be noted, though, and these I will tell you first.
  • The batter needs only a quick stir.
  • You should start taking dabs of the batter on the baking sheet right after mixing everything together. The oatmeals should take as little of the liquid in as possible, not swell.
  • The dabs should be fairly far from another, the thins will be (surprisingly!) thin and wide, if the batter has not swelled, and if they are too close together on the baking sheet, you'll end up with one big biscuit.
  • You can spray or brush the baking paper lightly with some oil, so the thins won't stick. Do this preferably already before making the batter.
  • Be careful, when baking. The thins burn easily.

Makes about 30 thins.

3 dl / ca. 1.2 cups oatmeals
½ dl /  ca. 1.6 oz flour
1 tsp baking powder
1 1/4 dl / ca 0.5 cup sugar
1 egg
100 ml / 0.4 cups orange juice or milk

Mix together the dry ingredients, add the egg and juice/milk, mix smooth quickly. Right after take small dabs of the batter on to the baking sheet well apart from one another. Bake in 225 C / 440 F on the middle or next to top rack for 5-7 minutes.

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