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🍰 Oat Cookies with Strawberry Yogurt Cream

290 kcal · 30 min · 4 servings

Ingredients

• 100 g fine oat flakes
• 30 g whole wheat flour (2 tbsp)
• 1 pinch salt
• 0.5 tsp baking powder
• 50 g raw cane sugar
• 70 g butter (room temperature)
• 500 g strawberries
• 1 organic lemon
• 4 sheets white gelatin
• 150 g yogurt (3.5% fat)
• 40 g liquid honey (e.g. acacia honey)
• 50 g whipping cream

Instructions

1. 1. Put oat flakes, wholemeal flour, salt, baking powder, and raw cane sugar into a large mixing bowl.
2. 2. Cut the butter into small cubes.
3. 3. Add the butter cubes to the flour mixture.
4. 4. Knead everything into a firm dough using the dough hooks of a hand mixer.
5. 5. Divide the dough into 6 equal portions.
6. 6. Lightly dust the work surface with flour.
7. 7. Roll each portion into a flat cookie with a diameter of about 10 cm.
8. 8. Line a baking tray with baking paper.
9. 9. Place the oat cookies on the tray with some space between them.
10. 10. Poke each cookie several times with a fork.
11. 11. Preheat the oven to 200 °C (180 °C for fan-assisted or gas mark 3).
12. 12. Place the tray on the middle rack.
13. 13. Bake the cookies for about 15 minutes.
14. 14. Rinse the strawberries carefully under running water.
15. 15. Dry the berries with kitchen paper.
16. 16. Remove the green stems and leaves.
17. 17. Take half of the strawberries.
18. 18. Put them in a tall container.
19. 19. Puree the berries finely with a hand blender.
20. 20. Rinse the lemon under hot water.
21. 21. Dry the lemon.
22. 22. Grate about one-third of the peel finely.
23. 23. Stir the lemon zest into the strawberry puree.
24. 24. Soak the gelatin in cold water.
25. 25. Squeeze the soaked gelatin well.
26. 26. Put the gelatin into a saucepan.
27. 27. Warm it while stirring until it has completely dissolved.
28. 28. Stir the strawberry puree into the dissolved gelatin gradually.
29. 29. Stir in the yogurt slowly.
30. 30. Stir in the honey as well.
31. 31. Place the cream in a cool spot.
32. 32. Take the oat cookies out of the oven.
33. 33. Place them on a cake rack.
34. 34. Let them cool completely for about 30 minutes.
35. 35. Put the cream into a tall container.
36. 36. Whip the cream until stiff.
37. 37. Gently fold the whipped cream into the yogurt-strawberry mixture.
38. 38. Spread the cream with a spoon over the cooled oat cookies.
39. 39. Garnish the cookies with the remaining fresh strawberries.
40. 40. Serve the oat cookies immediately.

Nutrition per serving

• kcal: 290
• Protein: 6 g · Fett/Fat: 15 g · Carbs: 32 g