Ingredients
200g Avena Oat Flour
250g Malted Wheat Flakes
200g Butter
300gLlight Brown Sugar
2 Eggs
1 tsp Bakery Bits Madagascan Vanilla Powder
1tsp Baking Powder
1tsp Fine Salt
Reverse Oat Cookies
When you think of an oat cookie, it’s usually one packed with oats and held together with a touch of flour.
But these Reverse Oat Cookies change the game! They’re made with oat flour, giving them that signature oaty sweetness, while malted wheat flakes take the place of traditional oats, adding a delightful crunch and depth of flavour.
They’re incredibly easy to make and the dough is perfect for storing in the fridge for a few days, or the freezer for a quick bake whenever you need something delicious but don’t have time to start from scratch.
I like to bake half the batch right away (because who can wait?) and freeze the rest. It’s the ideal way to have 12 cookies now and 12 more ready to go later. Trust me, these simple cookies are worth the anticipation.
Let's Get Baking!
First things first, grab a bowl and sift the flour and baking powder together. Toss in the vanilla powder and salt, giving everything a good mix until all those dry ingredients are perfectly acquainted. Set this bowl aside for a moment.
In a separate bowl (or your trusty mixer!), it's time for some magic! Beat the butter and sugar until they transform into a light, fluffy and seriously party-ready concoction. Next up, beat in the eggs one at a time, making sure each one is fully combined before its buddy joins the fun.
Now for the grand reunion! Add the flour mix to your wet ingredients and gently stir until you have a beautifully smooth dough. Then fold in those wonderful malted wheat flakes until they're evenly distributed throughout.
Shape & Chill
Time to shape your dough into a nice, neat log – this recipe is generous enough for about 24 cookies! If you're planning ahead (smart cookie!), simply cut off any portion you'd like to save, pop it into a airtight freezer bag, and tuck it away in the freezer for a future craving.
For the rest of the dough, let it chill out in the fridge for an hour. Once it's firm, slice it into your desired number of discs and arrange them evenly on a baking tray. A quick reminder: always use baking paper unless your tray is gloriously non-stick!
Bake & Enjoy!
Slide those beauties into a 200°C fan/ 220°C standard oven/ 390°F preheated oven and bake for 12-14 minutes. Keep a watchful eye, as ovens can have their own personalities! When they emerge golden and glorious, let them cool on the baking tray until they're sturdy enough to gracefully move to a cooling rack.
Get ready to enjoy your homemade masterpieces!
