Oatmeal Spice Cookies (Crumb Snaps)

1. 1 Ruskspack 300 g ≈ $2.50 40 g
2. 2 Sour cream 15%pack 300 g ≈ $1.60 60 g
3. 3 Baking soda 1 g
4. 4 Baking powder 3 g
5. 5 Wheat flour 20 g
6. 6 Raisinspack 200 g ≈ $2.40 20 g
7. 7 Vanilla sugar 5 g
8. 8 Sugar 15 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Grind the oatmeal crumbs into a fine powder using a food processor.

2. Mix the oatmeal crumbs with flour, sugar, vanilla sugar, baking powder, baking soda, and raisins⁶.

3. Add the sour² cream and knead into a thick, sticky dough.

4. Roll into walnut-sized balls and let sit for 15 minutes to soften the crumbs.

5. Place the balls on a parchment-lined baking sheet and bake at 325°F (160°C) for about 15 minutes until golden. Cool on the tray for 10 minutes.

In short

• In the planner this dish is cooked for two days: reheat on day two.