Oatmeal cookies with buttercream
Recipe for Oatmeal cookies with buttercream Crisp and chewy oatmeal cookies layered with soft buttercream. It is a lovely cake that you can serve with a good cup of coffee or tea. The oatmeal cookies can be baked the day before, and put together with buttercream before serving.
Ingredients
Oatmeal cookies
- 150 g butter
- 250 g oatmeal
- 250 g sugar
- 1 tsp vanilla paste
- 2 tsp baking powder
- 2 tbsp all purpose flour
- 2 eggs
Buttercream
- 125 g sugar
- 0.5 dl water
- 1 tsp vanilla paste
- 150 g butter soft
- 1 egg yolk
Other
- 200 g dark chocolate
Instructions
Oatmeal cookies
- Turn on the oven at 175 degrees Celcius, convectional heat.
- Melt the butter in a pan. Then take it off the heat.150 g butter
- Mix the oatmeal, sugar, vanilla, baking powder and flour in a bowl and add the eggs and the melted butter. Stir the dough together with a spoon until it is smooth.250 g oatmeal, 250 g sugar, 1 tsp vanilla paste, 2 tsp baking powder, 2 tbsp all purpose flour, 2 eggs
- If the dough feels very wet, you can leave it for 15 minutes before moving on, and the oatmeal will absorb some of the liquid.
- Make balls of the dough, about 1 tbsp. dough per ball. Place them well apart on a baking sheet and press them slightly flat with a spoon or the palm of your hand. You can fit 8 balls on a regular baking sheet.
- Bake the oatmeal cookies at 175 degrees Celcius with convectional heat for 8-10 minutes or until the edges are brown.
- Allow the cookies to cool slightly on the baking sheet before moving them to a wire rack where they must cool completely.
Chocolate
- When the cakes are completely cold, temper the chocolate. I use the microwave for that, you can also do it over a water bath in a pot.
- Chop 2/3 of the chocolate coarse and 1/3 of the chocolate finely. Place the coarsely chopped chocolate in a microwave-safe plastic bowl and melt the chocolate in 30-second intervals. Stir every 30 seconds until completely melted. Then add the finely chopped chocolate and stir until all the chocolate has melted.200 g dark chocolate
- Brush the underside of the oatmeal cookies with melted chocolate.
Buttercream filling
- Put water, sugar and vanilla in a saucepan and boil until all the sugar has dissolved. Remove the pan from the heat and let the syrup cool down.125 g sugar, 0.5 dl water, 1 tsp vanilla paste
- Beat soft butter and egg yolk together really well. Use a mixer. It needs to be whisked until fluffy and white, it takes about 10 minutes on my machine. Then add the cooled sugar syrup in a thin stream while still whisking. When all the syrup is in, you stop whisking and the cream is filled into a piping bag with a star tip.150 g butter, 1 egg yolk
- Spread the cream on top of the chocolate on half of the oatmeal cookies, and then close them with the remaining cookies.
- Now the cakes are ready to serve.
Nutrition
Serving: 1pieceCalories: 656kcalCarbohydrates: 65gProtein: 5gFat: 43gSaturated Fat: 26gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 147mgSodium: 371mgPotassium: 230mgFiber: 3gSugar: 54gVitamin A: 1039IUCalcium: 99mgIron: 4mg
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