Flourless Oatmeal Cookies with Lemon Zest
Baking and Desserts | European cuisine
⏳ Time
45 minutes
🥕 Ingredients
9
🍽️ Servings
11
Description
Serve warm or cooled, but they taste better when cooled — the zest is more pronounced. Toppings (to your taste and choice): — raisins and/or dried apricots (soaked in boiling water beforehand); — 15–20 almonds (or cashews, or walnuts — they will have a slight bitterness) crushed in a coffee grinder or rolled with a rolling pin — the finer, the better, but chunks are also tasty; — 100 g of sesame seeds or shredded coconut; — anything your imagination suggests, limited by common sense, it could even be chocolate, grated on a coarse grater.
Ingredients
- Chicken Egg - 1 piece
- Sugar - 7.1 oz
- Activated Baking Soda - 1 teaspoon
- Raisins - 7.1 oz
- Oat flakes - 17.6 oz
- Lemon - 2 pieces
- Vanilla salt - 1.1 oz
- Butter - 3.5 oz
- Apple - 1 piece
Step by Step guide
Step 1
Pour boiling water over the lemons, carefully grate the yellow part of the zest (without the white part) and set aside, cut the 'bald' lemon in half and squeeze out the juice — we have the zest and the lemon juice separately (if the lemons are small, use 3 pieces).
Step 2
In a fairly large bowl (salad bowl or pot), crack 2–3 eggs and whisk with a fork or whisk. Add 1–2 tablespoons of sugar, vanilla sugar, and baking soda, which has been reacted with lemon juice, and whisk again.
Step 3
Add 500 g of oat flakes, mix (the mixture will crumble), let it sit for 5–10 minutes to allow the oats to 'absorb' the liquid.
Step 4
Add raisins (and/or nuts, and/or other toppings) to the dough, rinse the apple (the larger, the better), peel it and remove the core, then grate it on a fine grater, add the apple to the dough, and mix thoroughly (better with hands).
Step 5
Grate 100–150 g of butter into the mixture on a fine grater, and mix thoroughly again (knead it like meat filling).
Step 6
Add the lemon zest to the dough and knead it, add all the remaining sugar, and mix everything thoroughly again.
Step 7
Preheat the oven to 180–392°F, line a baking sheet with parchment paper (the parchment does not need to be greased).
Step 8
Wet your hands in cold water, scoop a heaping tablespoon of the oatmeal mixture, squeeze it (the dough remains crumbly, like flakes) and shape it like clay (slightly squeeze and mold), roll it into balls, then slightly flatten them and place them on the baking sheet.
Step 9
Cover the baking sheet with another sheet of parchment to prevent the top from browning too much (especially if there are dried fruits in the filling).
Step 10
Bake for 15–25 minutes.
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