Parmesan Oatcake

About 10 years ago, when I owed a food processor* for the first time, I had never imagined to make cookie dough using this machine. Preparing dough for donuts or bread and traditional Indonesian fishcake 'Pempek' were the main reason I decided to own this multipurpose kitchen appliance.
* Brand: Moulinex. French made. Bought in a small town called Kemaman, in Terengganu, Malaysia.

And last year, I was amazed with the sophistication of this machine after making the Gingerbread Cookie dough. Just need to 'dump' all ingredients into the food processor, press the ON button...and just within a couple of minutes... the dough is ready. It is really a big wow for me... as it made my job really easy.

After that good experience with the food processor, this machine has been treated in a slavery in my kitchen, including preparing Stolen dough, and some other doughs.

Last month, while looking for 'savory biscuit' recipe after a couple of 'sweet' days baking... I hooked up on a page of Donna Hay 'old' magazine. I checked the ingredients list, read carefully the method *hey...it use food processor*, ...interesting.
I decided not to skip this cookie recipe.

It was a rainy afternoon when I started preparing this cookies on the 4th day of my Christmas Baking. Unbelievable, everything ran so easy and fast. The dough was so friendly, easy to be formed.



Coming out from the oven with nice round shape, crunchy texture, cheesy aroma.
The taste... so good. It reminded me to kaastengels, the popular savory cookies from Holland, that usually made by using edam cheese, but this parmesan cookies are slightly crunchier, and it's healthier, as it has oatmeal inside :).

This cookie is a good choice to be served for Santa. To respect him, I served green tea to accompany the cookie. Enjoy, Santa...



Parmesan Oatcake
source : Donna Hay Magazine, issue 12.

1 cup rolled oats
125 gr (4 oz) butter, chopped
1 cup plain (all-purpose) flour
1 teaspoon baking powder
1/2 cup grated parmesan cheese
1 tablespoon brown sugar
1/4 cup milk
1/4 teaspoon salt

Preheat the oven 160 C (325 F).
Place the oats in a food processor until finely chopped.
Add the butter and process until combined.
Add the flour, baking powder, parmesan, brown sugar, milk and salt and process until a dough forms.
Wrap in plastic wrap and place in the fridge for 30 minutes.

Roll out the dough on a lightly floured surface until 6 mm (1/4 in) thick. Cut into 5 cm (2 in) rounds with a cookie cutter and place on baking trays lined with non stick baking paper. Bake for 20 minutes or until golden. Cool on wire racks.
Serve with cheese or drinks.
Makes 50.