Serves 1
Directions
- 1In a bowl, combine butter with both types of sugar and beat until integrated.
- 2Add the egg and honey, and mix well.
- 3In another bowl, mix together flour, baking powder, baking soda, cinnamon, oats, and a pinch of salt.
- 4Incorporate the dry ingredients into the butter, egg, and honey mixture.
- 5Beat or mix until a homogeneous dough forms, like a thick paste.
- 6With your hands, form small balls of dough and place them on a baking sheet.
- 7Place the baking sheet in the freezer for a few minutes to chill well.
- 8Preheat the oven to 180°C.
- 9Once 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.
- 10Remove from the oven and let cool completely on a wire rack.
- 11In a small bowl, mix powdered sugar with cinnamon.
- 12Gradually add milk, mixing well, until a thick but fluid consistency is achieved.
- 13Once the cookies are completely cool, cover with glaze using a spoon or piping bag.
Ingredients
- 115 g Manteca
- 2 cucharadas Azúcar común
- 90 gr Azúcar mascabo (u otro azúcar oscuro)
- 1 Huevo
- 1 cucharada de Miel
- 120 gr Harina
- 90 gr Avena ( Tostex mejor)
- 0.5 cucharadita de Polvo para hornear
- 1 cucharadita de Canela
- 0.5 cucharadita de Bicarbonato de sodio
- 1 pizca de Sal
- 130 g de Azúcar impalpable
- 1 cucharadita de Canela
- cantidad necesaria Leche
- 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.
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