Garlic Cookies with oatmeal, almonds and garlic

Garlic Cookies with oatmeal

125 g (4.4 ounce) butter
225 g (7.9 ounce) cane sugar (or other sugars)
1 egg
1 tablespoon white wine (or apple cider or water)
125 g (4.4 ounce) of sieved flour
½ teaspoon sea salt
½ teaspoon baking soda
½ teaspoon baking powder
170 g (6.0 ounce)coarse oatmeal

Filling for ½ portion dough
100 g (3.5 ounce) almonds
4 cloves garlic, for example. “Estonian Red ‘,’ Persian Star ‘or another strong cultivar

dried cranberries


First mix the butter with sugar, until it becomes soft. It takes some time, use a hand mixer or get some healthy exercise. It should feel as if the sugar is dissolved in the butter.
Then add 1 egg and then the white wine. Mix well.
Pulverizer sea salt in a mortar. Sift the flour and mix with sea salt, baking soda and baking powder. Mix with the rest of the dough. When dough is well mixed, stir in the coarse oatmeal. Use a spoon, so the oatmeal does not turn into flour.

Now you can add the filling. There is a high degree of freedom. Consider the dough as a mortar, that will bind bind the filling ingredients together. First add the almonds and mix gently. Cut the garlic in thin slices and turn into the mixture.

Unless you bake for a big family, you probably want to add some other kind of filling to the other half of the dough.
All kinds of nuts and dried fruit goes nicely as a filling. Grated citrus peel is fine too. You can also add a little spice, like cardamom or fennel, but beware that it does not disturb the taste of the basic filling ingredients.

Baking in the oven
Bake at approx. 180C (350F), until the cookies take colour and turn brown at the edges (about 12 minutes)

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