Biscuit with rye flakes and cinnamon
These cookies have become my favorite. The first time I put rye flakes, that's how I found the recipe, but it doesn't matter, maybe any or a mixture of the ones you have. They can stand longer and they are all more beautiful .... Of course, who likes .... ;-)
Preparation steps
- Put margarine or butter to melt, stirring constantly.
- Add the flakes (maybe rye and oats together) and stir in the margarine (butter), cooking for 5 minutes on a low heat.
- In a bowl for the dough, beat a good egg, then add sugar, vanilla sugar, gradually flour, salt, a full teaspoon of cinnamon, baking soda, coarsely chopped walnuts (a handful of walnuts is enough) and finally flakes with butter prepared from the sherpa. Combine all this well now with a food processor.
- Take out the balls with a small ice cream spoon, so that all the biscuits are equal, and place them on a greased baking tray, taking care of the distance as they grow. Balls can also be made by hand and placed on a baking sheet.
- Flatten each ball a little. (I drill a glass with them to make them nice and round)
- Bake in a preheated oven, medium grill, at 190 ° C for 10 minutes until the edges of the biscuits are golden and lightly remove with a wide flat kitchen spatula. Take care not to burn them, bake them very quickly. When they are hot, they are very soft and feel free to take them out like this but be careful not to break them and put them on the cooling wire because when they cool they harden. It is best to use baking paper, then bake for one minute longer. Instead of walnuts with peanuts. I searched for the recipe for these biscuits on the net and came across this, which suited me for the ingredients I had at home and slightly modified. So whoever loves, let him enjoy nibbling on them. Instead of cinnamon I can be with ginger. In that case, put 2 full teaspoons of powdered ginger.
Serving
They can be stored in a cookie box, the longer they last, the more beautiful they are.
