Made with honey instead of refined sugar, these cookies come together by kneading whole-wheat flour and oats with butter and baking them briefly. Free of nuts, the recipe is a practical choice for breakfast tables and picnic baskets alike.
Beat the room-temperature butter with the honey and egg, then work in the whole-wheat flour, oats, baking soda, cinnamon and salt.
Pinch off pieces of dough about 3 cm across, space them out on a lined baking tray and flatten each one gently with your hand.
Bake in an oven preheated to 170°C for 15 minutes, until the edges turn lightly golden.
The cookies will look soft straight out of the oven — they firm up after cooling on the tray for 10 minutes, so don't try to move them right away. Allergens: contains gluten (whole-wheat flour), milk and dairy, egg.
Using molasses instead of honey gives the cookies a darker colour and an earthier flavour; halving the cinnamon keeps the balance if you do.
Admin DadaGastro · verified in test kitchenBalım azdı, yarısını pekmezle tamamladım; tat biraz daha yoğun ve karamelimsi oldu ama tarçının aromasını bastırdı, bir dahaki sefere tarçını bir tutam artıracağım, genel olarak sonuçtan memnun kaldım.
İlk denememde hamur elime çok yapıştı, ellerimi ıslatarak şekil vermek zorunda kaldım; fırından çıkınca kenarları güzel altın rengi almıştı ama ortası biraz yumuşak kalmıştı, soğuyunca toparlandı ve yine de güzel oldu.
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