Читать книгу Bakeland - Marit Hovland - Страница 17

COCONUT OATMEAL COOKIES

makes 30 cookies

The white anemone, poking its head through the wilted leaves, is yet another sign of spring in Norway. In some places, the entire forest floor is covered in a white carpet. Mini marshmallows, cut diagonally, form the sweet white anemones on these chewy cookies.

Oatmeal cookies

½ cup (110 g) butter, at room temperature

½ cup (100 g) granulated sugar

½ cup (100 g) brown sugar

1 egg

1 cup (125 g) all-purpose flour

1 cup (100 g) quick-cooking oats

⅓ cup (35 g) unsweetened shredded coconut

½ tsp salt

Preheat the oven to 375ºF (190ºC). Line a baking sheet with parchment paper.

In a mixing bowl, whip the butter and sugars together with a whisk until fluffy. Add the egg and whisk well. Stir together the remaining ingredients in a separate bowl, then add them to the butter mixture and stir until combined.

Roll the dough into little balls, approximately 2 tsp each. Flatten them a little on the baking sheet. Bake the cookies for 8 to 10 minutes on the middle rack of the oven. Transfer them to a wire rack to cool.

White anemones

1 egg white

1 tsp lemon juice

approximately 1⅔ cups (200 g) icing sugar

green liquid gel food coloring

90 small marshmallows

small gold sugar pearls

Make the icing with the egg white, lemon juice, and icing sugar according to the instructions on page 188. Put half of the mixture into a piping bag. Add some food coloring to the rest of the icing to make it green, adding a drop or two at a time until it’s the color you want, then fill another piping bag.

Follow the instructions on page 23 to decorate the cookies. Store them in an airtight container.

Variation: Add chopped dried fruit, nuts, or chocolate to the cookie dough.