When I think of desserts that take me back to childhood, nothing takes the cake more than a oat cream cake. There is something that induces the joy in developing these perfectly soft cookies with sweet glazed interspersed in the middle. That is, until I really had one a few days ago and I realized that nostalgia is not always up to advertising. In an effort to recover the glory of one of my favorite childhood cookies, I decided that the recipe for me was recreation and make a subject current As good as I remembered.
My version of the classic oatmeal cake does some things differently from the classic. First, we are becoming healthier by reducing sugar and adding healthier ingredients. These cookies feel a loving child between a oatmeal cake and a lovers’ cake. I love you for its thick texture and its slightly tasty flavor balanced by the sweetness of the cream and preserves. Inclinating ourselves in the flavors of summer, we use straight strawberries: this perfectly balances a sweeter glaze with a little extra spike that keeps you returning for more.
If you are like me and you plan many Al Fresco meetings this summer, then this cookie will surely join your picnic basket repertoire throughout the season.
INGREDIENTS FOR THESE CREAM OF CREAM OF OATS STRACK
Coconut sugar. I like to use coconut sugar in these cookies for their taste slightly more caramel than brunette sugar.
Lemon zest. To add some extra flavor to our cookies.
Eggs. Only two cookies for this recipe.
Tahini I love a cookie that is not so bad, and the Tahini adds a good utility and tasty flavor that the cookie keeps too sweet.
Olive oil. Use good things.
Vanilla. I like to use vanilla powder, but you can also use extract.
Enrolled Avena. Both integers and then sprouted for DIY oatmeal.
Baking soda. To help our cookies rise.
Butter. A stick for glaze is everything we will need.
Icing sugar. For sweating our glaze.
Orange and lemon zest. I like the six for cutting the wealth of the glaze.
Thick cream or milk. The secret of the best whipped butter cream is always a thick cream splash. When lifting the glaze, it really helps add volume and softness.
Strawberry preserves. The store store is more than perfect here. I love Bon Mamman’s strawberry.
Tips for preparation thesis cookies
When it comes to cookie recipes, it looks quite fantasy, but it is incredible easy to do. These are the small things that really raise thesis cookies and make sure that the taste and texture are first category.
First, every time I use citrus fruits in a dessert, I make sure to incorporate the six of the citrus to sugar first. When rubbing the six in the sugar until the texture feels like wet sand, it helps to release some of the natural oils of the zest and maximize the flavor. I also do the same for the glaze!
For sandwich filling, I like to create a fround of glaze around the edge of the cookie and then add a jam spoon in the middle. I prefer this only glaze like the spicy sting of a very good quality marmalade through sweetness.
Besides, do not salt. I am a great admirer of the “not too sweet” dessert, and a large part of that is to ensure that there is a pinch of salt in each component of the cookie. Trust me, make a big difference in the taste to guarantee adequate leap, only in desserts.
How to prepare thesis cookies in advance and store leftovers
These cookies are perfect treats for the future. Special, since there is some assembly request, it can make the components separate in advance. Do the glaze and save in an Airiciht container in the refrigerator one or two days ahead. Let the glaze approach room temperature when ready to assemble. You can also do the cookies one day or two ahead before intercounting together with glaze.
To store cookies, because the glaze softens at room temperature, I like to keep them in the refrigerator. Whenever you are ready to eat, just let them sit at room temperature for a few minutes, then enjoy!
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Description
An easy summer version of the classic oatmeal cake.
For cookies:
- 23 cup Coconut sugar (100 g)
- six o 1 lemon
- 2 Eggs, ambient temperature
- 1/2 cup Tahini
- 1/4 cup Olive oil
- 1 teaspoon vanilla
- 2 Cups Enrolled Avena
- 23 cup Oatmeal
- 1 teaspoon baking soda
- 1 teaspoon Sea salt
For filling:
- 1/2 cup Butter, cream temperature
- 1 1/2 cup powdered Icing sugar
- Six o 1 lemon
- six o 1 Orange
- 1 – 2 Thick tbsp or choice milk
- 2 teaspoons vanilla
- Great pinch of salt
- Strawberry preserves
- Preheat the oven at 350 degrees F. Line a sheet of leaf with parchment paper and reserve.
- In a mixing bowl, add the sugar and lemon zest. Froin the grated in sugar until the texture is like wet sand. Add the egg, tahini, olive oil and vanilla. Beat until it is soft. Add oats, oatmeal, sodium bicarbonate and salt, and combine to the dough.
- Using a tablespoon of cookies, throw mass balls in the sheet tray, giving space to the cookies to spread.
- Bake for 10 to 11 minutes, then remove from the oven and let cool for about 5 to 10 minutes in the tray before letting the cookies finish cooling into a rack.
- While the cookies cool, prepare the glaze. Add all the ingredients, except the jam, to a mixture bowl and beat until soft.
- To assemble, sandwich cookies along with glaze and a spoon or jam in the middle. You can decorate cookies with melted white chocolate and freeze three strawberries if you wish. Enjoy!
- Preparation time: 15
- Cooking time: 15
- Category: cookie
