Oat Cookies with Cranberries
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g mararine
- 200 g cane suar
- 2 packs vanilla sugar
- 2 egg (s)
- 100 g almond (s), chopped
- 60 g hazelnuts, chopped
- 180 g oat flakes, tender
- 3 teaspoons baking powder
- 120 grams flour
- 40 g flour (rice flour)
- 1 vanilla pod (s), the pulp
- 1 teaspoon lemon juice, grated
- 1 pinch (s) salt
- 200 g cranberries, dried
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 190 ° C top / bottom heat. Beat the margarine, sugar, vanilla sugar, flavorings, salt and eggs with a hand mixer for 5 minutes. Sift flour, rice flour and baking powder, stir in. Then stir in the chopped almonds and nuts, oat flakes and dried berries. Shape small balls with damp hands and place on a baking tray lined with baking paper, leaving at least 7 cm space between them. Then press the balls slightly flat with a damp tablespoon, moistening the spoon again and again.
- Bake light brown on the middle rack, it takes about 15-17 minutes. There is no harm in baking several trays one after the other, the dough does not have to be baked immediately. Let the biscuits cool and store in cans.
- Tip: You can buy rice flour cheaply in the Asian shop. In my experience, it is not so easy to sieve because it has a very firm crumb. But if you grind it in the food processor or with a sugar or coffee grinder, it will be fine enough to sieve. The rice flour makes the cookies particularly crispy and fine. But you can also replace it with cornstarch.
- Cranberries can be replaced, for example, with raisins (these of course do not have the fine, tart aroma of cranberries).
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