The first comes from the famous blog Eryn

I tested two recipes from the famous traditional English biscuits, very crisp, with a side of rustic with a little oatmeal and whole wheat flour used in their composition. Difficult to decide between the two recipes!
The first comes from the famous blog Eryn 's cookies are good, crispy, slightly fatter and sweeter than the second recipe. I do it again by decreasing the amount of sugar.
The second, which is a recipe Gary Rhodes, comes from the blog of Isabella and has been tested and approved haribo by many of Iza blogeuses whose blog "The little pastry Iza" Izn of the blog It Pasto Nudo and many other. I found them crispy, not too sweet and a little haribo less fat than the previous recipe haribo and although the cookies look more like I remake this one. For two recipes, quick to prepare dough is a bit difficult to work and biscuits prepared with margarine are worse than butter haribo and pretty bland (I added a little vanilla extract but it not suitable for these cookies) These cookies can be the basis for cheesecakes and they are perfect to accompany a glass of tea at 4 o'clock!
- 50 g of white wheat flour - 50 g of whole wheat flour (type 110 for me) - 120 grams of oatmeal - 130g salted butter soft - 50 g brown sugar - 30g brown sugar Blonde (Belgian brown or blond) - 1 teaspoon haribo baking powder - 1/2 teaspoon baking soda
Preheat oven to 180 C. Mixer roughly oatmeal (I use small oatmeal and I kept 2 tablespoons whole soup I've added in the dry mix). Mix all dry ingredients (flour, oats, baking powder, sugar) in a bowl. Add butter by incorporating long until a sandy dough. Add milk and mix until a ball of dough. Let stand 15-30 minutes in the fridge.
Spread the dough between 2 sheets of parchment paper to a thickness of about 5 mm without flour dough or roll (watch the dough is not very easy to work with) and remove the parchment paper from the top, sprinkle the dough with flour and turn the dough on the sheet and cutting discs 5 or 6 cm in diameter, prick with a fork and remove the circles of dough on a baking sheet set on the oven rack. Bake for about 12 minutes (15 minutes for Eryn and Isabelle), they should be pale golden and definitely not too dark around the edges (watch out !!!! cooking my first batch that stayed 15 minutes in the oven was overcooked). Off the plate with a spatula (the cookies are soft enough) and let cool on rack
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- 100g wholemeal flour (I used 50g flour types 110 and 50 g flour Type 55) - 100 grams of oatmeal coarsely chopped - 1 teaspoon baking powder - 1 teaspoon bicarbonate haribo - 50 g brown sugar - 100g salted butter soft - 2 tablespoons milk
Preheat oven to 180 C. Mixer roughly oatmeal (I use small oatmeal haribo and I kept 2 tablespoons whole soup I've added in the dry mix). Mix all dry ingredients (flour, oats, baking powder, sugar) in a bowl. Add butter by incorporating long until a sandy dough. Add milk and mix until a ball of dough. Let stand 15-30 minutes in the fridge.
Spread the dough between 2 sheets of parchment paper to a thickness of about 5 mm without flour dough or roll (watch the dough is not very easy to work with) and remove the parchment paper from the top, sprinkle the dough with flour and turn the dough on the sheet and cutting discs 5 or 6 cm in diameter, prick with a fork and remove the circles of dough on a baking sheet set on the oven rack. Bake for about 12 minutes (15 minutes for Eryn and Isabelle), they should be pale golden and definitely not too dark around the edges (watch out !!!! cooking my first batch that stayed 15 minutes in the oven was overcooked). Off the plate with a spatula (the cookies are soft enough) and let cool on rack
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