In order not to get bored with my handiwork, I will dilute my blog with a post on culinary topics.
I love to cook and I can. I treat cooking as creativity. In fact, this is another hobby of mine. I decided to start with this recipe, because I think the result is a personal success. I did not just find and test the ready-made recipe, but I knew what kind of result I wanted to get and began to search and think out the recipe for the intended result. The goal was to make a cookie, similar to that prepared in coffee shops - a fragrant, with a pronounced taste of cinnamon, with whole, not ground flakes and without the taste of raw oatmeal or porridge.
Most of the recipes for oatmeal cookies that came across the network, offered oatmeal grind and add almost the same (and more often) wheat flour. Rare recipes with the use of whole oatmeal offered flakes to soak or contained ingredients that even when reading the recipe had already been given NOT TOTAL)))
As a result, at one of the women's forums I was poked my nose into a recipe, where whole oatmeal flakes were used after pre-roasting. DAAAAA! Here it is! I realized that it was roasting that would remove the taste of porridge and give the flakes the necessary saturation, friability and something else that I wanted to find in cookies. In my recipe, I did not have enough spices, but the foundation was found, and I started to create and experiment. Part of the flour was replaced by flaked flakes, reduced the amount of sugar and partially replaced it with honey, added cinnamon.
For today I can safely offer the tried and tested recipe of friable and fragrant oatmeal cookies.
The photo was taken with something that fell into the hands with some wild effects. Do not shoot at the pianist, he plays as he can)))
Ingredients:
Oat flakes - 300 gr whole + 100 gr ground in a blender,
Butter - 100 gr + 50 gr
Sugar - 50 gr
Honey - 2 tbsp. l.
Eggs - 2 pcs.
Flour - 50 gr
Cinnamon - 2 tsp. without a slide,
Vanillin - 1 sachet,
Baking Powder - 0.5 bags,
Salt - 0.5 tsp.
In addition (in total about 100 - 150 g)
1 option - sesame seeds, flax seed and seeds (all lightly fry)
2 option - dried cranberries, peanuts (I chopped it in a mortar, but not finely).
You can use raisins, any nuts, chocolate drops, etc.
Preparation:
Take 50 gr of butter and melt in a frying pan, fry the oatmeal in this oil (and mix it whole and ground with mint) with constant stirring until golden brown. Remove from the frying pan and cool completely. It is important not to overexpose. If you distract yourself, then very quickly you can start burning.
Beat eggs with sugar and salt, add softened butter (100 gr.), Stir, add honey, flour, cinnamon, vanillin, baking powder, additives. A sticky, non-uniform mass is obtained.
With wet hands take a piece of dough, form a ball, spread on baking paper or silicone mat. Priblyshchit, trim, to get flat round cookies (they do not creep and do not rise when baking). Of this quantity, approximately 20 pieces of about 10 cm in diameter and half a centimeter in thickness are obtained. If you want to get a softer cookie in the middle, you just need to make it thicker.
Bake for 15 minutes at 170 degrees. We must watch, and then quickly the edges will burn. Remove from paper slightly cooled. Keep it in closed form so that it does not become hard.
Bon appetit))) And go to the dark side sign ...