Oatmeal Cookies with Curd and Coconut Filling
by Editorial Staff
These are not simple oatmeal cookies, but with a surprise – with curd and coconut filling! What’s more interesting, the basis of the dough is oatmeal crushed into flour. The biscuits themselves are fragrant and crumbly, they are easy to cook and eaten quickly!
Cook: 1 hour
Servings: 4
Ingredients
For the test:
- Oatmeal flakes – 200 g
- Sour cream – 100 g
- Butter – 90 g
- Egg – 1 pc.
- Sugar – 2 tbsp
- Baking powder – 0.5 teaspoon
For filling:
- Cottage cheese – 120 g
- Coconut flakes – 20 g
- Sugar – 1 tbsp
Directions
- Melt the butter and cool. Combine egg and sugar in a bowl.
- Beat the egg and sugar with a mixer or whisk for a couple of minutes.
- Add sour cream, melted and cooled butter, add baking powder.
- Stir the mixture until smooth.
- Pour the oatmeal into the bowl of a blender or other kitchen grinder.
- Grind the flakes to a coarse flour with larger particles that come across.
- Pour the oatmeal into the batter base.
- Knead a plastic dough.
- Divide the dough into 14-16 pieces, roll them into balls and refrigerate for 15-20 minutes.
- Now prepare the curd filling. Place the curd in a bowl, add sugar and coconut.
- Stir.
- Form 14-16 balls of curd and coconut, about half the size of oatmeal dough balls.
- Turn on the oven, let it heat up to 180 degrees. Line a baking sheet with parchment paper.
Remove the chilled dough balls from the refrigerator. Take one ball of dough and shape it into a cake with a curd ball in the center. - Now cover the filling with dough on all sides.
- Lightly press on the coconut-curd dough ball to form a plump tortilla.
- This way, shape the rest of the cookies and place them on a baking sheet with parchment.
- Bake the coconut and curd oatmeal cookies in the oven for 30 minutes.
Enjoy your meal!
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