Ingredients:
- ¾ cup ground oatmeal
- ¾ cup wheat germ
- ½ cup flour
- ½ cup milk
- ¼ cup oil (I like to use walnut oil or macadamia nut oil)
- 1 TBS honey or maple syrup (or amount to taste)
- ½ tsp salt
- 1 tsp brewer’s yeast (optional)
Directions:
1. Mix all ingredients together.
2. Add more milk, a teaspoon at a time, until the dough forms a cohesive ball.
3. Divide the dough into 3 or 4 portions and roll out 1 portion at a time to about 2-3mm thick using a rolling-pin.
4. Use a pizza-cutter or sharp knife to cut almost all the way through the dough (the baked biscuits wil break easily at these score lines).
5. Prick several holes in each biscuit using a fork (these air holes is to help the biscuit to stay flat during baking)
6. Bake for 10-15 minutes in a pre-heated oven at 165° C until they are golden brown.
Storage:
Fresh biscuits stored in airtight container for 3-4 weeks at room temperature, 3 months in the fridge or up to 6 months in the freezer.
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Additional Information:
No guessing why I started making crackers/biscuits… I was out with a friend, and it was dinner time. She took out some biscuits for her toddler to keep the hunger down and J wanted some too. Biscuits are a convenient snack to carry around, but commercial biscuits tend to be full of sugar and plain flour, thus, I prefer to make my own. I like to add enhancers such as wheat germ and brewer’s yeast as they increase the nutritional value of biscuits/cracker.
While thinking of a name to give, I got confused between a cookie, a biscuit and a cracker. Apparently, cookie is sweet while biscuit is not as sweet. Cookie is like a flat cake, while biscuit is like a flat bread. A biscuit is considered a bread, while a cookie is considered a dessert or treat. The difference between biscuit and cracker is the thickness. Cracker (usually 1-2mm thick) is thinner than biscuit (usually 3-5mm).
I don’t make my biscuits/crackers very sweet, because it is for J. But if you make it for adults, you may want to double the honey and salt.
References:
The Super Baby Food by Ruth Yaron
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