Festive Oatmeal and Candied Cherry Cookie Squares
This archive recipe makes about 50 small cookie squares with an oatmeal base and a candied-cherry, almond, and cream topping.
Ingredients
For the dough: 150 g flour, 50 g sugar, 2 tablespoons rolled oats, 1 packet vanilla or vanilla sugar, 100 g butter, and 1 tablespoon cold water. For the topping: 50 g candied cherries, 50 g butter, 50 g sugar, 1 packet vanilla or vanilla sugar, 100 ml cream, 100 g rolled oats, and 80 g ground almonds.
Method
Sift the flour, combine it with the dough ingredients, and add the cold water. Gather the dough into a ball, wrap it, and chill for 30 minutes. Roll it into a thin sheet and place it on a parchment-lined baking tray.
Preheat the oven to 200°C, then bake the base at 180°C with fan assistance for 8–10 minutes. Remove it and let it cool slightly.
For the topping, finely chop the cherries. Melt the butter with the sugar and vanilla, stirring constantly. Add the cream and let the mixture simmer briefly. Remove from the heat, stir in the oats, ground almonds, and cherries, then let it cool slightly.
Spread the topping over the par-baked base and return it to the oven for about 10 minutes. Use your oven's performance and the set texture of the bake as the guide. While still warm, cut into squares about 3–4 cm wide.
Do not taste raw dough, and check ingredient labels for allergen information.
