- oil - 20 milliliters (for baking)
- oat flakes - 2 1/2 cups (plus 1 tablespoon)
- Wheat flour - 1/2 cup
- flour - 1 cup
- baking powder - 1 st. spoon (plus 1 teaspoon)
- soda - 1 teaspoon
- salt - 2 teaspoons
- dark brown sugar - 1 cup
- sugar - 1/2 cup
- cinnamon - 1 teaspoon
- Grated nutmeg - 1 teaspoon
- melted butter - 240 Grams
- large eggs - 2 pieces
- powdered sugar - 2 1/4 Cups (glaze)
- milk - 5-6 Art. spoons (glaze)
- cinnamon - 1 st. spoon
- salt - 1/4 Teaspoons (icing)
1. Preheat the oven to 175 degrees with the posts in the upper and lower third. Lubricate the two baking trays with oil. In a food processor, grind 1/2 cup of oatmeal into a fine powder, then add the remaining oat flakes and grind them together. Sift the dry ingredients in a large bowl. In a small bowl, beat the butter and eggs. Using a spatula, add the oil mixture to the dry ingredients and mix. 2. Put the dough on a baking sheet, using about 2-3 tablespoons for each biscuit. Cookies should be located at a distance of 7 cm from each other. 3. Lightly press down the balls and bake for 16-20 minutes, until the top is brown. Let the liver cool down on the counter and repeat with the remaining dough. 4. Prepare the glaze. To do this, whisk all ingredients in a bowl until smooth. The glaze must have a consistency of honey. 5. Pour glaze over the cooled oatmeal cookies. Allow the glaze to freeze for 30 minutes. Cookies can be stored in an airtight container for up to 1 week.
Servings: 10