Oat biscuits with orange marmalade

Name: Oat biscuits with orange marmalade
Cook time: 1 h
Total time: 1 h
Yield: 25
Ingredients: 350 g crunchy oats; 100 g Coconut flake; 75 g Sesame seed; 100 g crushed almonds; 150 g Spelt flour (type 630); 175 g demerara sugar; 1 TEASPOON Salt; 200 g Butter; 250 g Orange marmalade; 1 TEASPOON Baking Powder; 150 g Cranberries; 70 ml Milk; baking paper

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 25

350 g crunchy oats
100 g Coconut flake
75 g Sesame seed
100 g crushed almonds
150 g Spelt flour (type 630)
175 g demerara sugar
1 TEASPOON Salt
200 g Butter
250 g Orange marmalade
1 TEASPOON Baking Powder
150 g Cranberries
70 ml Milk
baking paper

Directions

1
Mix oat flakes, grated coconut and sesame seeds. Fry in a pan without fat until golden brown. Take out and let cool down for about 30 minutes.
2
Mix almonds, flour, baking powder, sugar, salt and oat flakes-sesame mixture. Melt butter and jam in a pot, remove from heat. Stir in baking powder. Chop cranberries. Add butter-jam mixture and milk to the oatmeal-flour mixture and knead evenly with your hands.
3
Knead the cranberries.
4
Line baking tray with baking paper. Spread the mixture over it, form it into a rectangle (approx. 27 x 25 cm) and press it down slightly with your hands. In a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see
5
manufacturer) bake for about 35 minutes until golden brown. Take out of the oven and let it cool down for about 1 hour. Cut the oat cookies into squares (approx. 3 x 3 cm).