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A wooden cutting board, with a folded blue coloured napkin with white flowers in the lower right corner. Three lemon oat cookies are stacked beneath a cut lemon, a handful of oats and to the right, three yellow chicken decorations.
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Lemon oat cookies

These slightly tart, fiber rich cookies is a delightful addition to your Easter table. They are easy to make and don’t require any extra cooking utensils.
Prep Time20 minutes
Cook Time12 minutes
Total Time32 minutes
Course: cookies
Cuisine: Basics
Keyword: cookies, lemon, oat
Servings: 15 cookies

Ingredients

  • 3 tbsp lemon juice
  • 1 zest of lemon
  • 100 g butter
  • 80 g/150 ml oat flour
  • 90 g/150 ml white flour
  • 60 g/4 tbsp sugar
  • 1 krm salt

Instructions

  • Take out the butter to soften it.
  • Set the oven to 180 degrees Celsius, fan.
  • Weigh the butter and cut into smaller pieces in to a bowl.
  • Add in all other ingredients.
  • Mix with your hands into a dough.
  • Roll out to pieces, 15 cm long and 3 cm high.
  • Cut with a knife or dough cutter in to about 5 millimeter thick slices.
  • Put on a cookie sheet and shape them more round, if you prefer.
  • Put in middle of the oven for about 10 minutes before browning at the edges. If the cookies still look pale, leave in the oven for another 2 minutes.
  • Let the cookies cool on a wire rack before enjoying them, for extra crispiness.

Notes

Set out the butter well in advance to make it easier to handle.
Make your own oat flour by putting oat flour into a standing mixer and let the knives do their work until you get a floury consistency