Buy all ingredients right below the recipe
Ingredients
- 15 g Chia seeds
- 200 g all-purpose wheat flour
- 125 g brown cane sugar
- 125 g unsalted butter
- 100 g rolled oats
- 75 ml lemon juice (from approx. 1/2 lemon)
- 1 tsp dried thyme
- 5 g baking soda
- 1 pinch table salt
Preparation
- 1Pour a little water over the chia seeds in a small bowl, stir, and let them swell at room temperature for at least an hour until a gel forms. Then mix well again.
- 2Beat the room-temperature butter together with the cane sugar in a food processor or with a hand mixer for about 10 minutes until the mixture becomes significantly lighter and more voluminous.
- 3Combine flour, baking soda, salt, and thyme in a bowl. Stir in the oats. Mix the chia gel with the lemon juice and stir spoonful by spoonful into the butter mixture. Finally, carefully fold in the dry ingredients with a wooden spoon.
- 4Preheat the oven to 190 °C top/bottom heat and line two baking sheets with parchment paper. Divide the dough into 12 equal portions (about the size of a ping-pong ball) and carefully roll them into balls. Place the balls on the baking sheets with sufficient space (approx. 10 cm). Lightly flatten the balls with the back of a moistened spoon (approx. 1-1.5 cm high).
- 5Bake each tray individually for approx. 13-14 minutes until the cookies are lightly golden brown at the edges. The cookies will still feel soft immediately after baking but will firm up as they cool. Carefully transfer them to a wire rack immediately and let them cool completely.
Tip
For convection baking, preheat the oven to 170 °C. Place both trays in simultaneously and swap the positions of the trays after about 10 minutes.
Stored in an airtight container, the cookies will remain crispy for days. Enjoy them best with a cup of high-quality tea.
Gurkerl Küche
Ein wunderbarer Snack, der lange satt hält. Die Chia-Samen sorgen für eine tolle Textur, während der Thymian eine überraschend frische Note beisteuert. Perfekt zu einer Tasse Earl Grey!