Oats, cornmeal and craisin triangles

by Sunita on April 21, 2010

I should probably call these cookies ‘the forgotten ones’! For, I had really forgotten to post about them. These cookies were baked in a hurry to make use of the leftover butter before we went to India. Most of you who are regular readers of this blog know by now that I rarely use butter in my bakes. But,this is not to say that we do not have butter at all, for, of course, we do. It’s just that I do not use it too much, especially in the large amounts of baking that I usually do.

But these cookies were an exception and we enjoyed these rather crumbly cookies that had the bite from the cornmeal and the sweetness of craisins. Not to mention the goodness of oat flakes and whole wheat flour.

They are very easy to make and I’m sure you’ll love the taste too. Here’s how I made them -

What’s needed-

7 tblsps of whole wheatf lour (atta)
3/4 C of oat flakes
5 tblsp of cornmeal
6 tblsp of dark muscovado sugar ( or other dark brown sugar)
6-7 tblsps of softened butter
2 handfuls of craisins ( or dried cranberries)
a little granulated sugar for sprinkling (optional)

How to-

  1. Mix together the flour, oats, cornmeal and sugar. Rub the mixture with the fingertips to remove any lumps in the sugar.
  2. Mix in the cranberries.
  3. Add the butter and mix till everything comes together in a ball.
  4. Shape the ball into a sausage and flatten the top ( about 12 inches long and 3inches wide)
  5. Wrap in plastic wrap and chill for about 2 hours.
  6. Pre heat the oven at 180 degC and line a baking tray with foil.
  7. Unwrap the chilled dough and with a sharp knife, cut into triangles.
  8. Arrange the triangles on the baking tray allowing enough room around them to spread.
  9. Place the tray in the centre of the pre heated oven and bake for about 15-17 minutes or till the tops are golden. The cookies will be a bit soft at this stage. So the sides can be trimmed with a sharp knife if you want to. While still hot, also sprinkle the sugar on top, if using any.
  10. Cool the cookies in the tray for a couple of minutes and transfer to a rack to cool completely. They will harden on cooling.

Go easy on these cookies, for they can really make you want to grab a few more!

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{ 16 comments… read them below or add one }

1 Jan April 21, 2010 at 8:48 am

Oooh now these triangle cookies look GOOD!

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2 Nicisme April 21, 2010 at 8:54 am

I absolutely love dried cranberries, and your triangles look wonderful Sunita!

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3 diva April 21, 2010 at 9:36 am

These look like a cookie/biscotti/scone, must be so good dipped in coffee!

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4 CurryLeaf April 21, 2010 at 10:23 am

Love Love Love the triangles.Excellent recipe Sunita

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5 Rosa April 21, 2010 at 10:40 am

They look really good! A wonderful treat!

Cheers,

Rosa

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6 Alka April 21, 2010 at 1:23 pm

what an excellent breakfast on the go item! Now imagine dipped in chocolate.. o lordie! I’m getting a little ahead of myself here! :)

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7 Sarah, Maison Cupcake April 21, 2010 at 1:35 pm

These look really tasty, I love the word “craisin” instead of dried cranberry!

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8 elra April 21, 2010 at 3:29 pm

That bar/cookies look delicious Sunita! I really like the cranberry in there.

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9 Cherine April 21, 2010 at 4:28 pm

those look really tasty!!

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10 Lakshmi April 21, 2010 at 5:37 pm

omg..bet they tasted as wonderful as they look. such a simple recipe too..bookmarked.
can I use anything in substitute to cornmeal?

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11 Sunita April 21, 2010 at 7:37 pm

Semolina or ground rice should do.

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12 Divya Vikram April 21, 2010 at 9:34 pm

Love the shape of the cookies. Looks delicious.

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13 Asha@FSK April 22, 2010 at 3:04 am

Oh! they look perfect for breakfast!!! all good stuff that taste great as well!!

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14 Meeta April 22, 2010 at 6:40 am

sunita lovely snacky type of treats! just loving them and wish i could grab one!

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15 Eric April 26, 2010 at 1:29 am

Love the shape of the cookies. Looks delicious.

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16 Eric April 28, 2010 at 1:21 am

Semolina or ground rice should do.

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