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Re: groats
What kind of groats - buckwheat? Whole? Toasted or raw?
If you do mean buckwheat (never heard of anyone using them in cookies before, that's why I wonder about it), and if it's not already roasted, dry roast it in a skillet on a low flame, then add to water which has been boiled and is simmering. Add salt. Simmer for 15-20 minutes.
The quantity of water to use for fluffy buckwheat would be about 3-4 times the volume of dry buckwheat.
If you were referring to oats, they'll need longer cooking. I've even cooked them overnight in the winter. Toasting first gives a real nice flavor.
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