Rustic Oat and Nut Biscuits with a Lemon Touch

Crispy, wholesome, and full of texture — with a bright hint of citrus.

Ingredients

Makes 10–12 cookies, depending on size

• 200 g soft butter

• 200 g brown sugar

• A pinch of salt

• 165 g all-purpose flour

• 165 g rolled oats

• 160 g finely chopped mix of pumpkin seeds, sunflower seeds, walnuts, hazelnuts, and almonds (blended or pulsed in a food processor)

Preparation

1. Preheat the oven to 180°C

2. Let the butter soften, then mix it with the brown sugar and salt in the bowl of a food processor until smooth and creamy.

3. Add the flour, rolled oats, and nut/seed mix. Blend until a cohesive dough forms.

4. Is the dough too crumbly? Knead it further with your hands — the warmth from your hands will soften the butter and help the ingredients bind together.

5. Place a sheet of baking paper on your work surface. Flatten the dough slightly with your hands and place it on the paper. Cover with another sheet of baking paper and gently roll it out into an even layer using a rolling pin.The thinner the dough, the crispier the cookies will be.

6. Remove the top layer of baking paper and cut the dough into squares or any shape/size you prefer.

7. Transfer the baking paper with the dough onto a baking tray and bake in the center of the oven for about 20 minutes, or until golden brown.

8. Let the cookies cool completely before removing them from the tray.Especially if they're thin, they can break easily if moved while still warm.

   
   

Extra Tip:

I added some lemon zest to the dough for a fresh, citrusy touch — highly recommended!You can also add extra seeds like flaxseeds or hemp seeds to boost texture and nutrition.

Alternative Method:

Instead of cutting the dough into pieces before baking, you can bake the entire sheet of dough as one whole layer.Once cooled, break it into rustic pieces by hand for a more natural, artisanal look.