John Myers
Ingredients for 1 servings:
- 100 g butter, soft
- 100 g sugar
- 1 packet of vanilla sugar
- 1 small bottle(s) of rum flavoring
- 1 egg(s)
- 100 g wheat flour
- 1 tsp baking powder
- 200 g oat flakes
- 125 g icing sugar, sifted
- 2 tbsp rum or lemon juice
- 1 tbsp jelly, (currant jelly)
Instructions
Working time approx. 50 minutes; Total time approx. 50 minutes
Beat the butter until smooth. Gradually stir in the sugar, vanilla sugar, and rum flavoring (1 small bottle refers to these tiny bottles) and stir until the mixture forms a thick consistency. Beat in the egg for about 30 seconds. Sift the flour with the baking powder and stir in a little at a time on medium speed. Then, on a floured surface, knead in the oats. If the dough is sticky, let it chill for a while. Roll out the dough in portions on a floured surface until thin and cut out cookies using any cookie cutters. Place on greased baking sheets lined with baking paper and place one sheet at a time in the preheated oven. Bake at 180°C for 10-12 minutes each. Transfer the cookies, still on the baking paper, to a wire rack. For the glaze, mix the powdered sugar with rum or lemon juice and, in some cases, with smooth jelly until thick. Spread the mixture on the still-warm cookies and let them cool. The cookies will keep fresh for 3-4 weeks in a tightly sealed container.
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