So….the oven has gotten enough time to cool down I guess😉 It’s been sitting idle since my spiced Orange and Cranberry Cake ….and that was one really good cake. Besides, my hubby had been asking me for something to nibble at with his evening tea for almost a week…and I kept putting it off…I am kinda on the slow mode…the climate has made me a bit lazy and I barely do much cooking these days…just the basic stuff and that’s about it!
Anyways so I thought I’d bake him some cake but I was out of APF and we are not very fond of wholewheat cakes to be honest though my Wholewheat Chocolate Cake is something which we’d happily devour. It was gooey and super soft, something that will go well with tea or coffee. Anyhow, with the cake out of my way, I thought of going the cookie way 😊always a win-win with my hubby😘
Why these cookies? Oats✔️ Wholewheat ✔️ eggs ✖️ easy and quick ✔️ so many reasons to stick with this recipe!
Don’t these look pretty?! The thing is…they need not be pretty at all. You can keep them as simple, plain cookies sans the filling. But I like everything pretty….so I went ahead and added a touch of gorgeousness. I have given them the classic scalloped edge shape and filled them a light and flavoursome lemon icing. We loved them! This is the first time I went ahead with an icing for these cookies. Obviously, you can go for any other flavour here, some butterscotch essence or some good quality vanilla extract, these are the classics and taste absolutely great with tea or coffee.
Yes, I added a bit of bright sunshine yellow colour to the icing, lemon flavour seemed to look the part with a hint of this colour, don’t you think so!?! 🤗
These cookies are extremely crispy and have the most beautiful crumb. Being mildly sweet, the flavour of peppercorns and sea salt in the cookies comes through in every bite and the lemon icing adds freshness. Yes, this recipe has freshly cracked black peppercorns and some sea salt too.
We will have a look at the recipe in a bit, but firstly there are a few things to keep in mind here…
The cookie dough for the this recipe is prepared in the blender! Yes! No whisking butter or rubbing the flour with the butter either. All the ingredients are added to the blender and everything is just easy from there…
Why easy from there? Reason – this recipe needs precision. I have used a weighing scale but you can always google the ‘gram to cup’ measures easily.
The original recipe called for Maida or APF but I have been replacing it with wholewheat flour for the last few times that I’ve made it. Seemed to work fine. However, feel free to use APF instead in equal measures as the wholewheat flour, the results will remain the same – excellent!
Yield: 15-17 Sandwich Cookies
Equipment: a blender, a rolling pin, weighing scale, measuring cups/ spoons, rolling board, cling wrap, cookie cutter, baking tray, parchment paper, cooling rack, a small bowl, a spoon.
85 gms chilled and cubed unsalted butter (I used Amul cooking butter)
30 gms rolled oats (I used Quaker Everyday Oats)
145 gms wholewheat flour (I used Aashirwad Select)
75 gms light brown sugar
2 tbsp regular confectioners sugar (fine white sugar)
1/4 tsp coarse sea salt
1/4 tsp freshly cracked black peppercorns
1-2 tbsp chilled water
Preheat oven @160’c for 10 mins. (Please set the oven temperature as per your oven, every oven works a bit differently)
Spread the oats on the baking tray. Let the oats turns golden in the oven @160’c for about 5-7 mins using only the lower heating rods/ coil. Remove the oats from the oven and cool it at room temperature. Once cooled, grind the oats to a fine powder.
Now seive the wholewheat 2-3 times. In a blender jar, add the powdered oats, seived wholewheat flour, butter, sea salt, freshly cracked black peppercorns, light brown sugar and the confectioners sugar. Pulse everything together for a couple of minutes. The mixture should resemble bread crumbs.
Next, add 1 tbsp of chilled water and pulse again. If the dough begins to look like it has come together, remove it on a bit of cling wrap and make a ball and cover it well with the cling wrap. If the dough hasn’t come together, then add about 1/2 tbsp more of chilled water at the most to make the dough to come together. Don’t add too much water else there will be no going back from there.
Let the dough chill in the refrigerator for about 1 hour minimum or even upto 24 hours maximum before rolling and cutting the cookies. (I refrigerated the dough for about 30 hours as I had some other things to do before getting back to these cookies).
Line the baking tray with parchment paper. Preheat the oven @180’c.
Once the dough has chilled for about an hour, let the dough thaw at room temperature for 10 mins. Dust the rolling board and the pin with some wholewheat flour. Roll the the dough to a thickness of about 3-4 mm. Cut the desired shapes and place them on the parchment lined baking tray about an inch apart. Chill the cut out cookies for 15 mins in the refrigerator.
Bake them for 15-17 mins using the lower heating rods/ coil @180’c or until the edges turn golden. This is how they look once baked ⬇️
Chilling the cut out cookies makes sure the cookies never spread much. Let the cookies cool down completely in the cooling rack.
For the icing:
3/4 cup icing sugar
1 tsp fresh lemon juice
2-3 drops of yellow food colour (optional)
Mix all the ingredients together to make a thick icing.
For the Sandwich Cookies:
Spread a bit of icing on the underside of one cookie and place the other cookie over it to make a sandwich. Do the same with the rest of the cookies.
These Sandwich cookies keep well for 3-4 days in an airtight box.
They keep well for over a week without the icing in an airtight box.
That’s it, ready! Ta-daaa! 👌🏼😀
Adapted from Martha Stewart