One thing that happened recently was celebrating our anniversary with my boyfriend. This occasion called for heart-shaped biscuits. I’m not much of a heart-shaped-biscuit person, or heart-shaped-anything really, but sometimes I give in to a little sentimentalism myself, and I appreciate the value of a symbol such as a heart. I thought that if there is one occasion to use heart-shaped cookie cutters, that was it.
Oat biscuits are quite a thing here in Sweden, so I decided to try making some myself. Having oatmeal is something I learned to appreciate here and has recently become my new breakfast food, for a change. Oats can also be used in biscuits and this is why I decided to give them a try.
- 150 g oats
- 40 g rye flour
- 100 g wheat flour
- 1 tsp baking powder
- 80 g sugar
- 150 g margarine
- 3 tbsp milk
Melt the margarine on a double boiler. Crush the oats in a food processor, then combine in a large bowl with the two flours. Add the sugar, baking powder and a pinch of salt and mix well. Pour in the melted margarine and combine. Add the milk to make the dough easy to knead. Adding the hot margarine, this dough will be warm: wrap it in cellophane and chill it in the fridge for about half an hour.
Preheat the oven to 180°C, take the dough out of the fridge and roll it out. Cut out heart-shaped biscuits and place them on an oven plate lined with a sheet of parchment paper. Bake for about 10 minutes.
As an extra decorative (and tasty) touch, I dipped some of the hearts in melted gianduja chocolate, let the biscuits drip on a rack, then transferred them back on the parchment paper and in the fridge to let the chocolate harden.
When I was left with too little chocolate to dip them in, I just sprinkled it over some other biscuits, always keeping them over a cooling rack. This way I ended up having three variets of these biscuits – light and healthy with no extra glazings, dipped in rich gianduja chocolate or with a less dominating sprinkle of chocolate.