Oat Biscuits

Ingredientes de: Oat Biscuits (Limpar)

0,6 xícaras (chá) de Açúcar mascavo

0,5 xícaras (chá) de Aveia em flocos Quaker

50,0 gramas de Coco ralado Socôco

1,3 xícaras (chá) de Farinha de trigo comum

0,5 colheres (chá) de Fermento em pó químico

80,0 gramas de Leite em pó desnatado total cálcio Molico Nestlé

1,0 unidade média de Ovo de galinha cru

90,0 gramas de Creme vegetal original Becel

Como fazer Oat Biscuits

Preheat oven to 160°C and line two baking trays with baking paper. Place sugar and butter in a bowl, and beat with electric beaters on high until light and creamy. Add egg and continue beating until well combined. Mix together milk powder, plain flour, baking powder, rolled oats and coconut in a separate bowl. Gradually add dry mixture with the mixer on low, beat until well combined. Roll heaped teaspoon of dough into balls and press flat on prepared trays, leaving a couple cm for spreading. I managed to fit about 15 on each tray. Cover tray with plastic wrap. Place in the fridge for 20 minutes (I skipped this step but had to slightly flatten my cookies halfway through baking with a spatala). Bake for 15 minutes or until golden brown. Cool completely.