Nutty Oat Crisps
A Chinese recipe for nut oat crispies made with rolled oats, low-gluten flour, butter, granulated sugar, and brown sugar.
Ingredients
quick-cooking oats
200 g
cake flour
100 g
butter
100 g
granulated sugar
60 g
brown sugar
40 g
mixed nuts
150 g
honey
40 g
Instructions
1
Step 1
Prepare all the ingredients: quick-cooking oats, cake flour, mixed nuts, butter, brown sugar, granulated sugar, and honey.
2
Step 2
Combine the sugars and butter, then melt them over a double boiler.
3
Step 3
Stir until smooth to make a sugar-butter mixture.
4
Step 4
Add the honey and mix well.
5
Step 5
Toast the mixed nuts in advance; I used shelled sunflower seeds, whole almonds, pistachios, walnuts, and peanuts, then chopped them.
6
Step 6
Combine the chopped nuts, cake flour, and quick-cooking oats.
7
Step 7
Mix well.
8
Step 8
Pour in the sugar-butter mixture.
9
Step 9
Fold with a spatula until evenly combined.
10
Step 10
Line a baking tray with parchment paper and spread the oat-nut mixture onto it.
11
Step 11
Spread it evenly and press it flat.
12
Step 12
Press it down firmly with a rolling pin.
13
Step 13
Place it on the middle rack of a preheated 175°C oven and bake for about 23 minutes using the top and bottom heating elements.
14
Step 14
Remove the baked nutty oat crisps from the oven.
15
Step 15
Carefully peel off the parchment paper and transfer the crisps to a wire rack to cool.
16
Step 16
Cut into pieces and serve. Once completely cooled, the nutty oat crisps are very crunchy. They may be difficult to cut into neat squares, but that does not affect how enjoyable they are.
