Oat biscuits III are made from rolled oats, wheat flour, melted butter, milk, sugar and baker's ammonia. The dough rests half an hour, is rolled out fairly thick, pricked, brushed with water and baked light golden brown. From Erken's Stor kokebok (1949), p. 675.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 675 (falt i det fri)
Oat biscuits are one of several biscuit recipes in the book. The 2 kg of rolled oats in the text looks large compared with the rest of the recipe.
Mix the dry ingredients
Mix the oats, flour, sugar and baker's ammonia.
Add butter and milk
Add the melted, cooled butter and the milk. Let the dough stand for half an hour.
Roll and prick
Roll out the dough fairly thick and prick it. Cut out biscuits.
Brush and bake
Brush the biscuits with water and bake until light golden brown.
Del. is converted to dl, and ditto marks are read as grams and spoons. The amount of oats is kept as it stands in the book. The book gives no oven temperature or baking time, and none has been added.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
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Note on Modernised
«Del.» er omregnet til dl, og dittotegn er tolket som gram og skjeer. Mengden havregryn er beholdt slik den står i boka. Boka oppgir ingen ovnstemperatur eller steketid, og ingen er lagt til.
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