- flour - 1 3/4 Cups
- oat flakes - 3/4 Cups
- light brown sugar - 1/3 Glass
- ground ginger - 2 teaspoons
- ground cinnamon - 1 1/2 teaspoons
- ground cloves - 1/8 Teaspoons
- salt - 1/4 teaspoons
- baking powder - 2 teaspoons
- soda - 1/2 teaspoonfuls
- 1/2 cup butter
- lemon - 1 piece
- cranberries - 1/3 Glass (dried)
- buttermilk - 1/2 cup (dried)
- treacle - 2 1/2 Teaspoons
- extract of vanilla - 1 teaspoon
- Glaze: sugar powder - 1/2 cup
- maple syrup - 1 1/2 teaspoons
- treacle - 1/2 teaspoonfuls
- milk - 1-2 teaspoons
1. Preheat the oven for 200 degrees. Cover the pan with parchment paper and set aside. Cut the butter into pieces. In a large bowl, mix the flour, oat flakes, sugar, ginger, cinnamon, cloves, salt, baking powder and soda. 2. Add pieces of butter and stir with a fork until the dough becomes crumbly. Add cranberries and lemon zest, stir. In a separate bowl combine buttermilk, molasses and vanilla extract. 3. In the flour mixture gradually add the cream mixture, whisking the mixer at a low speed. Put the dough on a lightly floured surface. Knead the dough carefully about four or five times, form into a large bowl. To give the test the shape of the circle is about 17 cm in diameter and 3.5 cm in thickness. 4. Cut the circle into triangles, lay the cookies on a baking sheet. Place the baking sheet in another baking tray to protect the biscuit from the bottom burn. Bake for 20 minutes, until golden brown. Allow the liver to cool down on the counter. 5. To prepare the glaze, combine all the ingredients in a bowl. Add more sugar or milk to achieve the desired consistency. Using a spoon, pour the chilled pastry with icing and allow it to dry.
Servings: 8