Ingredients:
- 50 g of organic arifa flour (Ruggieri)
- 100 g of organic oat flakes
- 1 medium whole egg
- 100 g of organic cane sugar
- 2 tablespoons of low-fat plain yogurt
- 2 1/2 tablespoons of organic extra virgin olive oil
Preparation
- 1. Mix with a wooden spoon
the eggs and the brown sugar.
2. Sift the flour with the flakes
oats (previously toasted in the oven)
for 10 minutes). Add to the mixture
- of eggs and sugar.
- Add the yogurt and continue to
mix and finally the oil.
- Turn the oven on to 200°C (not
(ventilated) and line a baking tray with paper
from the oven.
- Grease a spoonful of oil and form the
biscuits placing one spoonful at a time
on the baking tray. There should be approximately 12 biscuits (if you want to make them smaller, do this procedure with a
teaspoon, you will get approximately 24 biscuits, or double).
- Bake the cookies for 20 minutes. Then turn off the oven and leave them for another 10 minutes with the oven door half open.
- Serve with hot tea or a cup of yogurt with fresh fruit. Some friends, however, love these cookies dipped in coffee, it could also be an idea for you
For these biscuits I used Arifa flour, a highly digestible ingredient composed of a mix of flours (durum wheat, soft wheat, corn and spelt). The light and tasty touch of this flour made these biscuits exceptional and above all soft; not having used butter but oil to lighten the small sweets, the Arifa flour made the biscuit crunchy and slightly caramelized on the outside and soft on the inside, so much so that they melted in the mouth.
