Biscuits de Canneberge et d'Avoine
Técnica

Delicate biscuits that crumble and vanish from the plate fast, perfect for a light snack.

Ingredienti:

• 165g/5½oz plain flour
• ½ a teaspoon of baking powder
• 25g/1oz of ground almonds
• 165g/5½oz of golden caster sugar
• 50g/2oz porridge oats
• 40g/1½oz dried cranberries
• 150g/5oz butter
• one large egg beaten egg yolk
• one oven, preheated at 190°C/375°F/Gas mark 5

Técnica

1. Sieve the flour and baking powder and then stir in the almonds, sugar, porridge oats and cranberries.
2. Melt the butter in a saucepan, then stir it and the beaten egg yolk into the dry ingredients, ensuring an even mix.
3. When all the ingredients are completely mixed, spoon the mixture in portions the size of a walnut onto a tray covered with greaseproof paper and flatten them gently with a fork. Make sure that enough space is left inbetween the cookies to allow for spreading.
4. Bake for about twelve minutes, and then leave to cool and harden before transfering the biscuits to a wire rack to cool.
   
   Nota Bene: the cranberries can be replaced with any small berry, for example sultanas or blueberries.

Goce!

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