Rosemary apricot oatcakes from Whole-Grain Mornings: New Breakfast Recipes to Span the Seasons (page 91) by Megan Gordon

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Notes about this recipe

  • Kitchengeek on August 24, 2017

    These were good, but chewy.

  • Rutabaga on October 21, 2014

    These were not exactly what I expected. Somehow I thought they would be crispier, but the texture is soft and slightly chewy. With that said, the flavor is excellent; the parmesan gives it a little "je ne sais quoi", and they have a lovely savory depth. I'm curious if putting the oats in dry, without mixing them first with 1/4 cup water as noted in the recipe, would yield a crisper cookie. I do love the flavor, just want a little more crunch.

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