Sweet Oat-Walnut Crisps are versatile biscuits that can be whatever you’d like them to be. A delicious cracker to stack your cheese and other toppings onto or a sweet treat with some tea. These crisps can act as a healthy alternative to cookies and crackers!
|Preparation time||30 minutes|
|Total time||45 minutes|
|Yields||two dozen (24)|
Preparation time – 30 minutes
Total time – 45 minutes
Yields – two dozen (24)
- 1 ½ rolled oats
- 1 cup spelt flour
- ¼ cup plus 2 tablespoons of packed brown sugar
- ½ teaspoon baking soda
- ½ kosher salt
- ½ cup of finely chopped walnuts
- ¼ cup of flaxseeds
- 1 stick of cold unsalted butter cut into small cubes
- ¼ cup of cold sour cream
- Preheat your oven to 350°F/180°C.
- Add the oats, flour, sugar, baking soda, walnuts, flaxseeds, and salt in a large bowl.
- Add the butter and work it into the dry ingredients, or you can use a pastry mixer.
- Do this until small pea-sized balls form.
- Stir in the sour cream until it’s all just combined.
- Place dough onto a sheet of parchment paper and then another one on top. Roll out the dough between the paper. It should be 12 ½ by 12 inches in size and ⅛ inches thick.
- Use a sharp knife or pizza cutter and cut into 4 by 1 ½ rectangle.
- Place them in parchment paper-lined baking sheets. Make sure they are about ½ inch apart from each other.
- Put in the freezer for 10 minutes.
- Take them out and bake for 12 to 14 minutes rotating halfway through. Once the edges are golden and the middle is crispy, take them out.
- Transfer baking sheets to a cooling rack and let them cool completely.
Notes From Healthier Me Today
- Sweet Oat-Walnut Crisps can be stored for up to 5 days in an airtight container at room temperature.
- They make a great addition to a charcuterie board.
- Perfect snack for children’s lunch boxes.
- Versatile and can be used as sweet and savory or both! Try them with butter, raspberry jam, and brie cheese.