Oatmeal Christmas Wreath Cookies
Votes: 2
Time: 4 hours.
Complexity: easily
Quantity: 24 pcs.
Complexity: easily
Quantity: 24 pcs.
To bake these Christmas wreath cookies, you'll need fluted round cookie cutters with a diameter of 6 cm and a 2 cm (core). For decoration, prepare freeze-dried raspberry pieces, coarse decorative sugar, and maple syrup to adhere the decorations to. Bake the cookies using a mixture of all-purpose flour and rolled oats, decorate while still warm, and let cool completely. A perfect treat for Christmas tea.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3/4 cup rolled oats
- 1 and 1/4 cups premium flour + extra for work
- 2/3 cup dark brown sugar
- 1 teaspoon coarse salt
- 165 g unsalted butter, room temperature
- 1 large egg yolk
- 1/4 tbsp. maple syrup
- 1 cup freeze-dried raspberries, chopped
- White decorative sugar, for sprinkling
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Recipes with similar ingredients: rolled oats, premium flour, brown sugar, butter, eggs, maple syrup, dried raspberries
Cooking the dish according to the recipe:
- Grind the rolled oats in a food processor until finely ground. Add the flour, brown sugar, and salt and pulse. Add the butter and egg yolk and pulse until the dough comes together and no streaks of butter remain. Divide the dough in half and divide between two sheets of plastic wrap; form into disks and wrap them in plastic wrap. Refrigerate for 3 hours to firm up.
- Position racks in the upper and lower thirds of the oven; preheat to 350°F (175°C). Line 2 baking sheets with parchment paper. Let the dough rest at room temperature for about 5 minutes to soften slightly. Working with one piece at a time, roll the dough out on a lightly floured sheet of parchment paper to a thickness of 1/4 inch; sprinkle with flour. If the dough becomes too soft, refrigerate for 15 minutes. Cut 2-inch circles from the dough (preferably with a fluted cutter), then cut a 3/4 inch center out of each circle. Arrange the wreaths on the prepared baking sheets, spacing them 1 inch apart. Gather the dough scraps, re-roll, and cut out cookies.
- Bake, rotating the baking sheets halfway through, until the cookies are dry and firm on top and golden brown around the edges, 15 to 20 minutes. Let cool on the baking sheets for 5 minutes. Lightly brush the tops with maple syrup and immediately sprinkle with crushed freeze-dried raspberries and coarse sugar. Transfer to a wire rack to cool completely.
Categories:
recipe / Festive dishes / New Year / Christmas / Bakery / Desserts / Cookie / Food Network - recipes
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