After the butter has softened at room temperature, add brown sugar to beat, and beat it evenly.
Then add the egg liquid, add in portions, and beat evenly with a whisk.
Sift in the low-gluten flour and baking powder, then pour in the oatmeal, and stir evenly with a spatula.
After that, use a fresh-keeping bag to knead the flour and butter into a ball. If it is too sticky, you can keep it in the refrigerator for 20 minutes.
Then take about 20 grams of dough, roll it into a ball and put it in the oatmeal and roll it so that the surrounding area is evenly covered with oatmeal.
Then flatten the oatmeal balls into a cake with a thickness of about 1 cm.
Press all the oatmeal balls and place them on a baking tray lined with greased paper or tin foil, leaving a width of about 1.5 cm in the middle.
3. Preheat the oven to 175 degrees, then put the middle layer on the upper and lower fire and bake for 18-20 minutes, and the surface will turn golden brown. Everyone's oven has different temperature differences, so the time should be adjusted flexibly according to your own oven.
Let it cool after it’s out of the oven, and then keep it tightly sealed.
Brown sugar with oatmeal, a very nutritious biscuit, the extra oatmeal at home is no longer afraid to eat it.
1. The biscuits baked 1cm at this temperature are just right. If the middle part of your biscuits is not fully baked or the color is too dark, it means that the oven temperature is too low or too high. When a novice is baking biscuits, sometimes they find that the biscuits are not cooked or baked at the same temperature and time in the tutorial. This is caused by the temperature difference in the oven. So the best way is to buy a thermometer, actually measure the deviation of your own oven and adjust it flexibly.