Every adult knows about the beneficial properties of oatmeal, because every adult was once a child who was fed with “Hercules”. It is precisely childhood memories that cause, to put it mildly, dislike for oatmeal.
If you, too, “suffered” from the Hercules, but do not want to remove from the diet of your family a really useful product, pay attention to the oatmeal cookies. It can not replace breakfast or lunch, like oatmeal, but then it is much tastier and will not get bored after three days.
For the dough, crushed flakes are needed, but it is better not to buy instant porridge for this purpose, but to grind ordinary oatmeal, that same Hercules, in a blender.
Cookies made according to this recipe turn out to be very similar to cookies from the store, but more tender and with a pronounced honey flavor.
Ingredients (for 600-700 g of biscuits):
- 100 g of butter
- 1 tbsp. sugar
- 2 eggs
- 1 tbsp. l honey
- 2 tbsp. oatmeal
- 1 tbsp. wheat flour
- 1.5 tsp. baking powder
1. Mix the sugar with chopped cold butter into pieces and rub them into oily crumb.
2. Add eggs and honey to the mixture, whisk everything to a homogeneous, light, foamy state. Honey need to take liquid. If there is no fresh honey, you can melt the thickened honey in a water or steam bath, but not in the fire (to keep useful substances in it).
3. Grind oatmeal in a blender into small grains.
4. Add the oatmeal to the dough and mix thoroughly. At this stage it should be liquid.
5. Mix a half cup of flour with baking powder, add to the dough and stir. Pour the rest of the flour in portions (you may not need all of it) until the dough is thick. The final dough should be thick, but not dry, stick to the spoon and keep its shape well.
6. Place a large piece of baking paper on the baking sheet and spread the dough on it with a spoon, forming low cakes.
7. During baking, the biscuits will rise and the irregularities on its surface will smooth out, but still, to get the same round baking, you should correct the shape of each cake by moistening your hands with water. If it is not necessary to put all the cookies on one baking sheet, spread the dough at a great distance from each other, otherwise the baking cake will merge the neighboring cakes.
8. Bake cookies at a temperature of 150-180 degrees for about 20 minutes. Remove from the oven as soon as it is uniformly reddened on both sides. Fresh cookies are very soft, but dry quickly. Store it in a paper bag.