And after such a long break from the blog that seems to be usual excuse on most posts.
Not much has changed on my part but yes I’ve recently turned into a huge fan of oats having tried several variations at home. This time in these light super crunchy cookies, if you are someone like me who is unsure of oats and willing to give them a shot, then this is probably the easiest and best way to start.
175 gms butter, softened
165 gms brown sugar, lightly packed
1 tsp vanilla essence
1/2 tsp almond essence
260 gms Quick cooking porridge oats, lightly toasted on a pan
45 gms chopped almonds
1 tsp baking powder
2 egg yolks, lightly beaten
1. In a mixing bowl, combine first 5 ingredients together using an electric mixer. Beat for around 10 minutes until light and fluffly, occasionally scraping the bowl with a spatula. Add oats, almond powder and baking powder and with hand knead until mixture holds together.
2. Preheat oven to 180° C and grease a baking sheet placed on the baking tray. Using your hands, make small sized truffle like balls and flatten using two fingers lightly after you place them on the baking sheet. The shapes don’t need to be defined but the biscuits need to be of the same size to bake evenly. Brush tops with egg yolk.
3. Reduce oven temperature to 170° C and bake for 10 – 12 minutes until golden brown. Remove from oven and quickly place cookies on wire racks to cool. Once cool, store in air tight containers.