John Myers
Ingredients for 4 servings:
- 200 g oat flakes (good, large-leaf oats)
- 1 m.-sized egg(s)
- 100 g sugar
- ½ bag(s) vanilla sugar (Bourbon)
- 1 tbsp flour
- 1 tsp baking powder
- 100 g butter
- 50 g almonds, sliced
- 1 pinch of salt
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Place the oats in a bowl or similar, melt the butter, but do not let it brown, and pour it over the oats. Stir gently and let it stand for 10 minutes so that the oats can absorb as much of the butter as possible. In another bowl, beat the egg with sugar and spices using a hand mixer or similar until frothy, then stir in the flour and baking powder. Now add the cooled oats and butter, along with the sliced almonds. Gently stir in with a wooden spoon or tablespoon (not with a mixer; the oats should remain whole). Using two teaspoons (or 1 teaspoon and 1 finger), place small heaping spoons on the baking sheet; this will be enough for two trays of 50 to 60 cookies each. Carefully flatten the cookies slightly. Bake in a preheated oven at 175 to 190 degrees Celsius on the second rack from the top for 10 to 15 minutes, checking every 10 minutes at the latest. They should be brown around the edges but still yellowish on the inside. Carefully remove from the baking sheet and let cool thoroughly. The cookies will be light as a feather and crispy, yet still crumbly and tender.
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