Crispy starlets

Name: Crispy starlets
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 50 g crunchy oats; 50 g Wheat flour; 150 g Wheat meal (Type 1700); 100 g Honey; 1 egg (size M); 125 g Butter or margarine; 1 Egg yolk (size M); 1 TEASPOON Milk; 20 g Sesame seeds; 20 g Poppy; 20 g crushed pistachio kernels; 20 g chopped almonds; 20 g ground hazelnuts; 7-10 Tbsp Flour; baking paper

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 1

50 g crunchy oats
50 g Wheat flour
150 g Wheat meal (Type 1700)
100 g Honey
1 egg (size M)
125 g Butter or margarine
1 Egg yolk (size M)
1 TEASPOON Milk
20 g Sesame seeds
20 g Poppy
20 g crushed pistachio kernels
20 g chopped almonds
20 g ground hazelnuts
7-10 Tbsp Flour
baking paper

Directions

1
Roast the oat flakes in a pan without fat. Pour them immediately onto a plate so that they do not get too dark. Place the flour and grist on a work surface, making a depression in the middle.
2
Add honey and egg. Place fat in flakes on the rim. Add oat flakes. Chop everything with a knife and knead to a smooth dough. Chill for about 30 minutes. Roll out the dough thickly on a floured work surface, cut out stars.
3
Place on a baking tray lined with baking paper. Beat the egg yolk and milk. Spread the stars with them. Sprinkle the cookies with sesame, poppy seeds, pistachios, almonds and hazelnuts. Bake in the preheated oven (electric cooker: 175 °C/ gas: level 2) for 10-15 minutes.
4
Results in about 50 pieces.