Time to make: 40 mins
(at time of publication)
- 1 ½ cups (120g) rolled oatsoatmeal uncookedX
- ¼ cup (30g) oat bran
- ½ cup (75g) plain flourall purpose flourX
- ¼ teaspoon baking soda
- 3 teaspoons castor sugar
- 60g reduced-fat spread
- ⅓ cup (80ml) buttermilk
1 Preheat the oven to 180°C and line 2 baking trays with baking paper.
2 Place oats, oat bran, flour, baking soda, sugar and spread in a food processor and process until the ingredients are mixed and the oats are finely chopped.
3 Add buttermilk and process again until the dough has come together. Remove dough and knead lightly until smooth. Form a disc, wrap in plastic wrap and refrigerate for 30 minutes.
4 Roll out between 2 sheets of baking paper until 4mm thick. Use a 5cm fluted cutter to cut out rounds and place on trays. Bake for 20 minutes or until lightly golden, swapping trays after 15 minutes. Leave on the tray for 5 minutes, then cool on a wire rack. Store in an airtight container.
Nutrition Info (per serve)
Total fat 3.4g
Saturated fat 0.5g
Dietary fibre 1.8g
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