Wholemeal Easter cookies

1. 

oat flakes 3.5 oz (100 g)

Roughly grind the oat and put into a bowl.

2. 

rye flour whole grain 7 oz (200 g) • sugar cane 2.75 oz (80 g) • unsalted butter 5.75 oz (160 g) • egg yolk 1 pc

Add flour, finely ground cane sugar, softened butter and egg yolk.

3. 

Knead the dough, cover it and let it rest in the cold for half an hour.

4. 

rye flour whole grain

Roll the dough on a lightly floured board to a thickness of 3-4 mm. The dough is slightly crumbly, especially on the edges, so you cut the cookiesbiscuits in the middle of the dough.

5. 

Using a wider knife, place them on a baking sheet lined with baking paper.

6. 

egg white 1 pc

Spread with whipped egg whites.

7. 

Decorate it as you like (chopped nuts, etc.). Cookies in this recipe are decorated with almond.

8. 

Bake for 10 minutes at 180 °C.

9. 

Let the cookies cool down on a baking sheet before serving.