Oatmeal Lemon Cookies

Ingredients

• 130 g crunchy oats
• 130 g whole wheat flour
• 75 g raw cane sugar
• 1 tsp Baking powder
• 2 tsp vanilla sugar (best homemade)
• 100 g Soft Butter
• 2 tbsp low-fat quark
• 2 tsp organic lemon zest
• 50 ml lemon juice
• 1 Actimel Classic 0% added sugar
• 200 g light cream cheese
• 2 tbsp powdered sugar
• 1 tbsp Coconut oil
• 1 tbsp Lemon Juice
• organic lemon zest for garnish

Instructions

1. 1.

   Grind the oats in a blender until slightly chunky. Mix with whole wheat flour, sugar, baking powder, vanilla sugar, butter, lemon zest and lemon juice to form dough. Divide dough in half and shape into two rolls about 4 cm in diameter. Wrap in plastic wrap and chill in refrigerator for about an hour.

2. 2.

   Preheat oven to 180°C (350°F) with top and bottom heat. Line two baking sheets with parchment paper. Unwrap the dough rolls and cut into 6-7 mm thick slices. Arrange on the trays and bake each batch for about 12 minutes until golden brown. Let cool completely.

3. 3.

   For the topping, whisk together Actimel Classic 0% added sugar, cream cheese, powdered sugar, coconut oil and lemon juice. Chill for about 30 minutes, then use a small piping bag to dress the cooled cookies. Garnish with lemon zest. Only decorate as many cookies as will be eaten soon, or serve the topping as a dip.