- flour - 1 1/2 cups
- dark brown sugar - 1 glass
- oat flakes - 1 1/4 Cups
- Salt - 3/4 Teaspoons
- baking powder - 3/4 Teaspoons
- soda - 1/2 teaspoonfuls
- cinnamon - 1/2 teaspoonfuls
- Butter - 3/4 Cups
- For raspberry filling: dark brown sugar - 1/4 Cup
- lemon peel - 1 st. a spoon
- cinnamon - 1/2 teaspoonfuls
- flour - 2 Art. spoons
- raspberry - 450 Grams
- lemon juice - 1/4 cup
- butter - 2 items. spoons
1. Make the dough. Preheat the oven to 175 degrees. Lubricate the pan with oil and cover with parchment paper. Lubricate the parchment with oil. Cut the butter into cubes. Add flour, brown sugar, oats, salt, baking powder, soda and cinnamon to the food processor. Mix. Add the butter and mix. 2. 1 1/2 cups of the prepared mixture to set aside. Lay the remaining mixture on a prepared baking tray and level with a large wooden spoon to allow the dough to reach the edges of the baking tray. Bake until golden brown, from 12 to 15 minutes. Put on the grill and allow to cool. Keep the oven warm until you make a raspberry filling. 3. Melt and cool the oil. In a bowl, mix the sugar, lemon zest, cinnamon and flour together. Add raspberries, lemon juice and butter, mix the mass with your hands. Evenly put the raspberry filling on the chilled dough. Pour the remaining dough evenly over top of the filling. 4. Bake for 35 to 45 minutes, until golden brown. Put on the grate and allow to cool completely, then cut into squares and serve. Cookies can be stored in a refrigerator in a sealed container for up to two days.
Servings: 8