Oatmeal cookies

Name: Oatmeal cookies
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 35
Ingredients: 150 g Butter; 150 g Cane sugar (brown sugar); 1 egg (size M); 200 g tender oats; 100 g ground almonds without skin; 1 TEASPOON Baking Powder; 1 package grated lemon peel; 100 g Sugar; 7-10 Tbsp red food colouring; 7-10 Tbsp Flour; 7-10 Tbsp Cling film; baking paper

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 35

150 g Butter
150 g Cane sugar (brown sugar)
1 egg (size M)
200 g tender oats
100 g ground almonds without skin
1 TEASPOON Baking Powder
1 package grated lemon peel
100 g Sugar
7-10 Tbsp red food colouring
7-10 Tbsp Flour
7-10 Tbsp Cling film
baking paper

Directions

1
Whip the butter and cane sugar with the whisk of the hand mixer until creamy. Beat the egg. Mix oat flakes, almonds, baking powder and lemon peel. Gradually stir into the fat-egg cream. Wrap dough in foil and refrigerate for about 1/2 hour. Roll out the dough on a floured work surface to a thickness of about 0.5 cm.
2
Cut out 35 circles (6 cm Ø), knead the dough again and again and put it on 3 baking trays lined with baking paper. Bake one after the other in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 12 minutes. Pull the pastry with baking paper onto the cake rack and let it cool down. Colour each 50 g of sugar with food colouring to varying degrees, grind finer in the universal chopper and decorate the biscuits with different motifs (e.g. fir trees and stars)
3
1 hour waiting time