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sprigs, leaves chopped
1 cup all purpose flour, plus extra for dusting
¾th tsp. baking powder
Pinch of salt
6 tbsp. chilled unsalted butter, diced
How to Make Rosemary Oatcakes
Place the oats and rosemary in a food processor and process until they resemble bread crumbs.
Add the flour, baking powder, salt and process again.
Add the butter, then process until it is mixed in.
With the motor still running, pour in the milk through the feed tube until the dough forms a ball.
Turn the dough out onto a floured surface and roll out to about ¼ inch thick.
Cut out 20-24 circles, using a 2-2 ½ inch plain cookie cutter, re-rolling the leftover dough as necessary.
Place on a baking sheet and bake in a preheated oven, at 375 degrees F for 12-15 minutes, until golden at the edges.
Transfer to a wire rack to cool.
Store in an airtight container.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.