Woman’s Week Recipe: Bake Margherita Oatmeal Biscuits with Custom Flour

Less sweet oat biscuits with a “bite”.

Photo: Margarita Edsgaard

Ladies Week has arrived and as usual a number of pastries come to celebrate Ladies Week of the week. NWT food writer Lena Sewall shares her good baking recipes.

On Margarita’s Day, the ladies’ recipe comes from Margarita Edsgaard’s book Skrädmjöl, published by Votum Publishing in 2021.

Before Margarita died early, 69, in May of this year, she had time to experience that the book won the “Special Literature about Raw Materials” category at this year’s Swedish Cookbooks Literary Cookbook competition. It also received an honorable mention when the Värmland Literary Society selected Värmland’s most beautiful book in 2021.

It also tested that this year Värmland’s specially formulated flour became the seventh Swedish product to be awarded a Protected Geographical Indication (PGI) by the European Union since 1997.

Thanks to Margarita who in 2017 initiated the non-profit association Värmländskt skrädmjöl which subsequently submitted an application to the European Union for a Protected Geographical Indication (SGB) to guarantee the quality of specially formulated Värmland flour.

One of the recipes in Skrädmjöl is oatmeal cookies. Margarita has been looking for a long time for a recipe for a specially prepared biscuit with a little “bite” and not too sweet, which would be good for cheese and jam. In the end I found this recipe where oatmeal “bite” and designer flour give off a rich oatmeal taste.

Great recipe I think who loves oatmeal cookies and also has long been looking for a recipe for oatmeal cookies without sugar. 1 tablespoon of raw sugar is totally okay!

Best oatmeal cookies

For about 30 biscuits:

150 grams butter

1 dl of milk

1 tablespoon raw sugar

1⁄2 teaspoon salt

1 12 dl oatmeal

2 1⁄2 dl flour to order

2 dl of wheat flour

1 teaspoon bicarbonate

1 teaspoon baking powder

This is how we do it: Melt the butter in a saucepan. Add milk, sugar, salt, oatmeal and custom flour. to calm down. Heat the oven to 200 degrees.

Mix the wheat flour with the bicarbonate and baking powder and stir them into the oat paste. Mix into a firm dough. Take a piece of dough and roll it out on a floured work table to a flat plate about 3 mm thick. Use a circular protoder or a 6 cm diameter cake scale and pierce the biscuit. Place on a baking tray with butter paper. Bake in the middle of the oven for 12 minutes at a temperature of 200 degrees.

Do the same until the dough is done. Let the baked biscuits cool on a wire rack. Store it dry in a jar with a lid.

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