Cookies de Avena

Serves 1
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Directions

  1. 1In a bowl, combine butter with both types of sugar and beat until integrated.
  2. 2In a bowl, combine butter with both types of sugar and beat until integrated.
  3. 3In a bowl, combine butter with both types of sugar and beat until integrated.
  4. 4Add the egg and honey, and mix well.
  5. 5Add the egg and honey, and mix well.
  6. 6Add the egg and honey, and mix well.
  7. 7In another bowl, mix together flour, baking powder, baking soda, cinnamon, oats, and a pinch of salt.
  8. 8In another bowl, mix together flour, baking powder, baking soda, cinnamon, oats, and a pinch of salt.
  9. 9In another bowl, mix together flour, baking powder, baking soda, cinnamon, oats, and a pinch of salt.
  10. 10Incorporate the dry ingredients into the butter, egg, and honey mixture.
  11. 11Incorporate the dry ingredients into the butter, egg, and honey mixture.
  12. 12Incorporate the dry ingredients into the butter, egg, and honey mixture.
  13. 13Beat or mix until a homogeneous dough forms, like a thick paste.
  14. 14Beat or mix until a homogeneous dough forms, like a thick paste.
  15. 15Beat or mix until a homogeneous dough forms, like a thick paste.
  16. 16With your hands, form small balls of dough and place them on a baking sheet.
  17. 17With your hands, form small balls of dough and place them on a baking sheet.
  18. 18With your hands, form small balls of dough and place them on a baking sheet.
  19. 19Place the baking sheet in the freezer for a few minutes to chill well.
  20. 20Place the baking sheet in the freezer for a few minutes to chill well.
  21. 21Place the baking sheet in the freezer for a few minutes to chill well.
  22. 22Preheat the oven to 180°C.
  23. 23Preheat the oven to 180°C.
  24. 24Preheat the oven to 180°C.
  25. 25Once the oven is hot, remove the baking sheet from the freezer and bake the cookies for 10 to 15 minutes, until they are lightly golden.
  26. 26Once the oven is hot, remove the baking sheet from the freezer and bake the cookies for 10 to 15 minutes, until they are lightly golden.
  27. 27Once the oven is hot, remove the baking sheet from the freezer and bake the cookies for 10 to 15 minutes, until they are lightly golden.
  28. 28Remove from the oven and let cool completely on a wire rack.
  29. 29Remove from the oven and let cool completely on a wire rack.
  30. 30Remove from the oven and let cool completely on a wire rack.
  31. 31In a small bowl, mix powdered sugar with cinnamon.
  32. 32In a small bowl, mix powdered sugar with cinnamon.
  33. 33In a small bowl, mix powdered sugar with cinnamon.
  34. 34Gradually add milk, mixing well, until a thick but fluid consistency is achieved.
  35. 35Gradually add milk, mixing well, until a thick but fluid consistency is achieved.
  36. 36Gradually add milk, mixing well, until a thick but fluid consistency is achieved.
  37. 37Once the cookies are completely cool, cover with glaze using a spoon or piping bag.
  38. 38Once the cookies are completely cool, cover with glaze using a spoon or piping bag.
  39. 39Once the cookies are completely cool, cover with glaze using a spoon or piping bag.

Ingredients

  • 115 g Manteca
  • 115 g Manteca
  • 115 g Manteca
  • 2 cucharadas Azúcar común
  • 2 cucharadas Azúcar común
  • 2 cucharadas Azúcar común
  • 90 gr Azúcar mascabo (u otro azúcar oscuro)
  • 90 gr Azúcar mascabo (u otro azúcar oscuro)
  • 90 gr Azúcar mascabo (u otro azúcar oscuro)
  • 1 Huevo
  • 1 Huevo
  • 1 Huevo
  • 1 cucharada de Miel
  • 1 cucharada de Miel
  • 1 cucharada de Miel
  • 120 gr Harina
  • 120 gr Harina
  • 120 gr Harina
  • 90 gr Avena ( Tostex mejor)
  • 90 gr Avena ( Tostex mejor)
  • 90 gr Avena ( Tostex mejor)
  • 0.5 cucharadita de Polvo para hornear
  • 0.5 cucharadita de Polvo para hornear
  • 0.5 cucharadita de Polvo para hornear
  • 1 cucharadita de Canela
  • 1 cucharadita de Canela
  • 1 cucharadita de Canela
  • 0.5 cucharadita de Bicarbonato de sodio
  • 0.5 cucharadita de Bicarbonato de sodio
  • 0.5 cucharadita de Bicarbonato de sodio
  • 1 pizca de Sal
  • 1 pizca de Sal
  • 1 pizca de Sal
  • 130 g de Azúcar impalpable
  • 130 g de Azúcar impalpable
  • 130 g de Azúcar impalpable
  • 1 cucharadita de Canela
  • 1 cucharadita de Canela
  • 1 cucharadita de Canela
  • cantidad necesaria Leche
  • cantidad necesaria Leche
  • cantidad necesaria Leche
  • 1 pizquita de Almidón de maíz (maicena)
  • 1 pizquita de Almidón de maíz (maicena)
  • 1 pizquita de Almidón de maíz (maicena)

Equipment

BowlMixerOvenBaking sheetFreezerWire rack

Tips

  • Adding a pinch of cornstarch to the glaze helps it dry faster and gives it a better texture when biting into it.
  • After the cookies are baked, let them cool completely on a wire rack.