Oatmeal – Rum – Cookies
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Total Time | 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 100 g butter, soft
- 100 g suar
- 1 packet vanilla sugar
- 1 small Bottle / s rum aroma
- 1 egg (s)
- 100 g wheat flour
- 1 teaspoon Baking powder
- 200 g oatmeal
For the cast:
- 125 g powdered suar, sifted
- 2 tablespoon rum or lemon juice
- 1 tablespoon jelly (currant jelly)
Print Recipe
Pin Recipe Instructions
- Beat the butter until smooth. Gradually stir in sugar, vanilla sugar and rum aroma (with 1 small bottle these tiny bottles are meant) and stir until a bound mass is formed. Stir in the egg for about ½ minute. Mix flour with baking powder, sieve and stir in portions over medium heat. Then knead in the oat flakes on the floured work surface. If the dough sticks, refrigerate for a while.
- Roll out the dough thinly in portions on the floured work surface and cut out cookies with any cookie cutter. Place on greased baking trays lined with baking paper and slide the trays one after the other into the preheated oven. Bake at 180 ° C for 10-12 minutes each time. Use the parchment paper to pull the biscuits onto cake racks.
- For the icing, mix the powdered sugar with rum or lemon juice and partly with the smoothly stirred jelly to a thick mass. Brush the still warm cookies with it and let them cool.
- The cookies keep fresh for 3-4 weeks in well-sealable cans.
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