Serves 1
Directions
- 1Place the butter and sugars in a bowl and beat until combined.
- 2Add the egg and honey and mix well.
- 3In another bowl, mix the dry ingredients.
- 4Incorporate the dry ingredients into the butter, egg, and honey mixture.
- 5Beat or mix until a homogeneous dough forms.
- 6Shape the dough into balls and place them on a baking sheet.
- 7Place the plate in the freezer for a few minutes to chill.
- 8Preheat the oven to 180°C.
- 9Once hot, remove the plate from the freezer and bake the cookies for 10 to 15 minutes, until they are barely golden brown.
- 10Remove from the oven and let cool completely on a wire rack.
- 11In a small bowl, mix the icing sugar with the cinnamon.
- 12Gradually add milk, mixing well, until a thick but runny consistency is achieved.
- 13Once the cookies are completely cool, cover with icing using a spoon.
Ingredients
- 115 g Manteca
- 2 Cucharadas Azúcar común
- 90 g Azúcar mascabo
- 1 huevo
- 1 cucharada miel
- c/n Harina
- 1 cucharadita Polvo para hornear
- 0.5 cucharadita Bicarbonato de sodio
- 1 cucharadita Canela
- 90 gr Avena
- 120 gramos Harina
- 1 pizca Sal
- 130 g Azúcar impalpable
- 1 cucharadita Canela
- c/n Leche
- 1 pizquita Almidón de maíz (maicena)
Equipment
bowlbatidoraplaca para hornorejilla
Tips
- The cookies will appear raw in the center, but they are not.
- Add a pinch of cornstarch to the icing so it dries faster and has a better texture.
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