Frank and Young’s Oat Cookies
145g soft butter
50g caster sugar
Half teaspoon salt
Half teaspoon bicarbonate of soda
98g plain flour
83g finely ground oats
100g egg white
420g icing sugar
Juice of half a lemon
or coloured ready rolled icing
Heat the oven to 165 degrees C.
Beat the sugar, butter, honey and vanilla essence until well combined. Add flour, oats, bicarbonate of soda and salt. Mix well.
Divide the dough and chill for 30 minutes. Roll out and cut into the desired shape. Bake for 12-15 minutes. Cool on a wire rack. Decorate.
Frank and Young used an icing method called runouts and flood work. Sounds pretty tricky? It does take practice and involves drawing a line around the outside of the cookie and flooding the inside with liquid icing, letting it set and then piping the details on the top. However, you could buy coloured, ready rolled icing and cut it to shape. Go on, get creative.
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