Wuselig Recipes · Recipe 59
VegetarianCinnamon Oat and Apple Cookies
Add oats and tiny apple cubes to a simple mixture. Flatten spoonfuls and bake soft cinnamon cookies.
The little story
Puschel’s Sticky Bridge
Puschel and Flauschi sat at the kitchen table. Between them were oats, tiny apple cubes and a bowl of soft dough.
Puschel„No cutter today. I am a spoon digger!“
He took two spoons. A sticky bit stretched between them like a tiny bridge.
Puschel„The bridge does not want to go on the tray.“
Flauschi„Then we can push it off with the second spoon.“
Plop. The dough landed on the cold baking paper. Flauschi flattened another mound with a spoon back.
Puschel„Now we have little oat hills.“
An adult handled the oven. The Wusels washed their paws and put away the bowls. Soon the kitchen smelled of apple and cinnamon.
Once completely cool, the cookies were soft and cosy. Puschel broke one in half.
Puschel„My bridge is a cookie now. That was a good rebuild!“
About 25 minutes preparing and shaping · About 44 minutes baking both trays in sequence · About 100 minutes in total, including chilling/resting where needed and cooling. Times and yield are estimates; allow longer if your oven needs it.
Makes about 20 biscuits
How to make it
In a few words: Add oats and tiny apple cubes to a simple mixture. Flatten spoonfuls and bake soft cinnamon cookies.
Ingredients
- 100 g fine rolled oats
- 100 g plain wheat flour
- 75 g softened butter
- 50 g caster sugar
- 1 medium egg
- 1 small apple, about 120 g after coring
- 1 tsp baking powder (about 3 g)
- ½ tsp ground cinnamon
- A small pinch of salt
Method
- Wash hands and weigh the ingredients. Set out a bowl, scales, baking paper and two baking trays. Adults handle sharp tools, the oven and hot trays. Do not taste raw dough.
- An adult preheats to 180 °C conventional or 160 °C fan. Line two trays. Wash the apple; an adult cores it and cuts into very small cubes, about 5 mm. Weigh out 120 g.
- Whisk softened butter and sugar until creamy. Thoroughly beat in the egg.
- Mix flour, oats, baking powder, cinnamon and salt in a second bowl. Briefly stir into the butter mixture with the apple cubes. Rest for 10 minutes so the oats absorb moisture.
- Use two tablespoons to place about 20 equal mounds on cold trays. Flatten with a damp spoon back to about 1 cm thick and 4–5 cm wide. Leave 3 cm between them.
- Bake trays one at a time on the middle shelf for about 18–22 minutes each. Edges and bases should be lightly golden; centres should be set with no raw dough. Bake a few minutes longer if needed. The apple keeps these cookies soft.
- An adult removes the tray with oven gloves. Let the biscuits firm up on the tray for about 5 minutes, then carefully move to a rack and cool completely. Check the temperature before eating.
Keeping your biscuits
These cookies are moist and soft, not dry Christmas biscuits for long storage. Once completely cool, keep in a closed container in the fridge and eat within 2–3 days. Freeze portions for longer storage.