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Perfect for children’s snacks, these oatmeal and flaxseed shortbread are very easy to make and keep very well in an airtight box. Right now with the writing of the second book, I have my nose in savory dishes all the time. I enjoy it but for the blog, it’s a recreation to create sweet recipes. Be patient, the savory recipes will come back!
-115g of flour
-145g of oatmeal
-135g of sugar
105g of half-salt butter
-30g of flax seeds
-1 teaspoon of liquid vanilla extract
-1/4 teaspoon baking powder
-60g of milk
Grind your oats in a blender and mix with the sugar, flour and baking powder.
Add the flax seeds.
Mix then add the cold butter cut into pieces and the liquid vanilla.
Blend to reduce to a sand-like powder.
Pour in the milk and continue mixing until a ball of dough forms.
Place the ball in cling film and let it sit in a cool place for one hour.
Roll out the dough with a rolling pin between two sheets of parchment paper to prevent it from sticking to a work surface. Working on a floured work surface would add too much flour to the dough.
Cut out shapes with cookie cutters.
Bake in a heated oven at 180°C for 15 to 20 minutes (depending on your oven) until you get nice golden brown cakes.
Keep them in an airtight box!
