- Instant oats - 1 1/2 cups
- flour - 1 1/2 cups
- brown sugar - 2 1/2 Art. spoons
- baking powder - 2 teaspoons
- salt - 1/2 teaspoonfuls
- chilled butter - 2/3 Cups
- milk - 1/4 cup
- fat cream - 1/4 cup
- egg - 1 piece
- maple syrup - 2 st. spoons
- milk mixture - 1 st. spoon
- maple syrup - 2 st. spoons (glaze)
- maple sugar - 1 st. spoon
1. Preheat the oven to 190 degrees. Put the oat flakes on a baking tray and bake for 8-9 minutes. Allow to cool completely. Increase oven temperature to 230 degrees. Fold another baking tray with parchment paper. 2. Mix all dry ingredients, except for oat flakes, in a bowl of a food processor, 6-8 times. Add chilled with cold butter and mix 12-15 times. 3. The mixture should resemble wet sand. Put the mixture in a bowl and stir with chilled oatmeal. 4. In a small bowl, mix the milk, cream, eggs and maple syrup. Beat the ingredients together. Measure 1 tablespoon of the mixture and set aside for glaze. Add the milk mixture to the flour mix and stir with a rubber spatula. Knead the dough about 6 times, put it on the flour-poured work surface and gently knead a few more times. Roll the dough into a disc about 17 cm in diameter. Cut into 8 slices and lay on a prepared baking sheet. Put in the fridge while preparing the icing. 5. Mix the reserved tablespoon of the milk formula with the maple syrup. 6. Lubricate the glaze with slices. Sprinkle with maple sugar on top. Bake for 12-14 minutes, until golden brown. Allow to cool for 10-15 minutes before serving.
Servings: 4