Lemon Oaties
These are the bear paws and they were an unmitigated disaster. The dough was very sticky, but hers also looked quite sticky. I decided to use my piping bag, not wanting to get my hands all covered in goo. So that is what I did. I used baking parchment to hopefully keep them from sticking to the pan. It didn’t work. These cookies spread out flat, flat, flat . . . and only puffed up a little bit. They resemble bear paws in no way whatsoever, and they stuck to the baking paper like crazy. In short I don’t recommend this recipe as written. It needs some work done on it. Half of each cookie was getting left on the pan. Also they were gooey, not cookie like. The consistency was almost glue like. Not a good cookie at all. I know my baking and I know my cookies. I was quite miffed actually as Molasses is a very hard to come by ingredient over here and I hate HATE wasting it! The cookies went into the bin.
Lemon Oaties
- 5 TBS butter, room temperature(or stick margarine)
- 45g soft light brown sugar (1/4 cup, packed)
- 45g granulated sugar (1/4 cup)
- 2 large free range egg whites
- 1 TBS finely grated Lemon zest
- 80g quick cooking rolled oats (1 cup)
- 70g plain flour (1/2 cup)
- Preheat the oven to 180*C/350*F/ gas mark 4. Line several baking sheets with baking paper. Set aside.
- Beat the butter, both sugars, egg whites and lemon zest together until light and creamy. Blend in the oats and flour. Don’t over mix.
- Drop the dough onto the prepped baking sheets by rounded teaspoonfuls, leaving 2 inches between each.
- Bake in the preheated oven for 10 to 12 minutes or until the edges are golden brown. Let stand on the baking sheet for a few minutes before transferring to a wire rack to finish cooling completely.
- Store in an airtight container.
Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/
Source: https://theenglishkitchen.blogspot.com/2019/09/lemon-oaties.html
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