Since moving to this little town in the Wimmera, I’ve met a few farmers in passing and connected with 2 in particular – Claire from Rupanyup Living and Tania from Burrum Biodynamics.
Here’s a recipe that celebrates what they both grow on their farms – oats for Tania and chickpea flour for Claire. And because I’ve used chickpea flour, this recipe is also gloriously gluten free!
Oat crisps
This mix makes 2-3 dozen depending how small you make the biscuits.
Ingredients
1 cup sugar
6 gm butter
2 well beaten eggs
2 cups rolled oats (from Burrum Biodynamics of course)
2 teaspoons baking powder
1/2 cup chickpea flour (obvs from Claire at Rupanyup Living)
Method
Pre-heat oven to moderate (180 degrees Celcius or 350 degrees Fahrenheit)
Line biscuit* trays with baking paper. If baking paper is not available, trays will need to be heavily greased and floured. The sugar in these biscuits can make them stick
Cream butter and sugar until light.
Add beaten eggs.
Blend thoroughly.
Mix in rolled oats, flour and baking powder.
Drop by teaspoonfuls onto trays. Leave space between as the biscuits spread out to be quite thin.
Bake for 10-15 minutes. Keep an eye on them as they can burn quickly (the voice of experience)
* Some who have been unduly influenced by the language of our American friends may want to call these ‘cookie trays’
