Rapeseed chowders
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Here’s an idea for a grandmother’s house. Crispy oat crisps are a tasty treat for coffee drinkers. Make a lot at once; the oatmeal is delicious.flour 2 teaspoons baking powder 100 g butter 2 eggs 1 tbsp almond flakes (optional)
Melt the butter in a saucepan and stir in the sugars. Let thicken. Mix the oatmeal, wheat flour and baking powder together and stir in the eggs. Combine butter and knead until smooth. You can season the oatmeal dough with almond flakes at this stage. Let the dough rise for 15 minutes.
On a baking sheet, spread a couple of tablespoons of dough per oatmeal. They will spread when baked, so you can fit up to 12 oatcakes on one baking tray.
Bake the oatcakes in a 200°C oven for 8-10 minutes until golden and crispy. Cool and serve with cocoa.
The chowders will keep for weeks in an airtight tin, so you can make plenty at a time.
The chowders can be stored in the oven for a few days.
