Recipe: [Healthy Snacks] Oatmeal Italian Shortcake

Home Cooking Recipe: [Healthy Snacks] Oatmeal Italian Shortcake


[Healthy Snacks] A low-calorie coarse-grained Italian-style shortbread: oatmeal, whole wheat, nuts, and dried fruit. It is uncomfortable not to make espresso cakes during the cut-off time. The amount of sugar used, the biscuit itself can hardly taste sweet, all are oatmeal and noodle, almost the taste of salty biscuits, all depends on the sweetness of the dried fruit. After baking, the oil in the walnut will also moisturize into the biscuits. It is best to use nuts with large oil content such as walnuts, pecans, cashews, and macadamia nuts. Almonds and melon seeds will be relatively dry. Oatmeal and whole wheat itself are more absorbent and rougher, and it is not good to form a dough. Adding a small portion of the powder plays a bonding role. The whole piece of oatmeal I used, the little white on the cut surface is the oatmeal. If the previous Italian shortbread is a dry taste, after adding oatmeal, it is thick and dry. Whoever makes the whole grain of oatmeal? If you want a crisp taste, put more oil. If you are not lazy, you can first make the oatmeal into a powder, the taste will be more delicate. It is recommended to eat with coffee, milk and fruit. Xiaolong actually used this shortbread to eat cucumber and strawberry ice cream, saying that the cucumber is wet with coarse grain biscuits, and the ice cream is cool and refreshing. . . The following quantities are about 8-10 medium sizes. More espresso making notes and more detailed steps photo stamp: biscuits in the picture are yellow in color because I replaced the whole wheat with Camm wheat flour. The freshly ground Camm wheat flour comes with coconut milk. You can also use other coarse grain powder instead of whole wheat flour. Note that rye and buckwheat will be wet and sticky. The unit of measurement used is a standard baking measuring cup and a measuring spoon unit. 1 cup = 240ml (ml) 1 tablespoon = 1 tablespoon = 15ml (ml) half tablespoon = 0.5 tablespoon = 7.5ml (ml) 1 tsp = 1 teaspoon = 5ml (ml) 1/2 tsp = 2.5ml ( ML) 1/4 tsp = 1.25ml (ml) Welcome to follow my WeChat public number: Sunny_Kreglo



  1. The oven is preheated to 350 degrees Fahrenheit / 175 degrees Celsius. Bake the baking paper for baking. Mix all dry materials in a mixing bowl.

  2. Mix all wet materials in a small bowl.

  3. Pour the wet material mixture into the dry material mixture and mix well.

  4. Add nuts and dried fruit to the dough and mix well. It should be a very dry hard dough. If the dough is too dry, it can be added a few drops of milk.

  5. Place the dough on baking paper and press into a rectangular pastry about 1.5 cm thick. Into the oven and bake for 25 minutes. (Easier to shape than any of the previous ones, dry hand shaping is also completely non-stick)

  6. After 25 minutes, do not turn off the oven and the oven will continue to maintain temperature. Take the baking tray out and let the cookies cool in the baking tray for 15 minutes.

  7. After 15 minutes, put the biscuit on the board and cut it into your favorite size with a serrated bread knife (about one is the width of a middle finger)

  8. Place the cut face down and place the code on the baking sheet. (At this time, you can sprinkle some sugar on the surface of the biscuit.) Continue to bake for 16-18 minutes until golden brown. Turn the cookies over once in the middle of baking. (At the last few minutes, pay attention to the color of the biscuits. Don't bake them too dark, because the surface has cut raisins. If the fire is too big, it will be bitter.)

  9. After baking, put the biscuits on the cool rack immediately, let them cool down completely, and then seal them.


1. If it is not too hot in the summer, the seal can be kept for 1 week. 2, like sweet, you can add 50 grams of brown sugar / coconut sugar in the amount of dry material. 3, you can completely remove the oil, the taste will be more dry. [About A oil can not be replaced with B oil] Two kinds of oil, solid oil (butter, coconut oil, butter lard, etc.) and liquid oil (vegetable oil, peanut oil, olive oil, etc.) at room temperature. Solid oils are interchangeable, but the taste is different and the taste is slightly different. . Liquid oils are interchangeable and there is a difference in taste. In principle, solid oil and liquid oil cannot interact with each other, affecting the taste of the finished product. [About A powder can not be replaced with B powder] If it is a novice, absolutely! absolute! Do not use rye flour, buckwheat flour, oatmeal, and various rice flours to replace the flour in the recipe. Do not replace the low-gluten flour in the cake with other powder. Bread, biscuits, muffin's medium flour, high flour, whole wheat flour can be exchanged in small amounts, but it will affect the taste, taste, shape and even failure of the finished product. Those with less experience are not recommended to change at will.

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