I stumbled across a blog by a woman who was researching and updating recipes used during WWII rationing. She had read that people were much healthier during that time because of more wholesome eating. The pandemic messed with the supply chain here in Cleveland and it seemed like a good idea to see what substitutions and such would work depending on what was available in the grocery stores. Like so many, we had a hard time getting flour and yeast. The rationing recipe I started with was called Oaty Biscuits. I had a Costco sized box of rolled oats in the pantry so it seemed a logical choice. It used rolled oats but it also called for wheat flour. I subbed oat flour that I made from rolled oats in my food processor. Here is the recipe:
4 oz (115 g) margarine or butter.
3 oz (85 g) of sugar
7 oz (200 g) of rolled oats
5 oz (150 g) self-raising flour or plain flour sifted with 1 teaspoon of baking powder and a pinch of salt
1 reconstitued dried egg or fresh egg
A little milk
* Pre-heat the oven to 180C (350F) or Gas Mark 4.
* Grease two baking trays well or use parchment/baking paper instead.
* Cream the margarine/butter with the sugar until soft and light.
* Add the rolled oats and mix.
* Sift the flour, baking powder and salt and add the egg (if used) into the * mixture and mix well again before adding in a little milk to moisten. The dough should be stiff and quite dry but sticks together. Knead together. Use a cookie scoop to portion out 36 lumps of dough, roll into a ball, place on parchment and flatten with a fork or cup bottom. Bake for about 15 minutes, let cool on baking sheet for 10 minutes.
Subbing oatflour for the wheat flour worked great. I have also used brown sugar instead of white and that worked too. Next I want to try using molasses. These cookies are a little dry and go great with tea or coffee.
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