Ingredients:
200 grams of sugar cane (panela)
1 cup oats
1 cup wheat flour
1/2 cup butter, at room temperature
1 egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon (optional)
1/4 teaspoon salt
1/2 cup raisins (optional)
Instructions:
Preheat the oven:
Preheat the oven to 180°C (350°F). Prepare a baking sheet with parchment paper or a silicone mat.
Prepare the sugar cane syrup:
In a small pot, mix the sugar cane with 1/4 cup of water. Heat over medium heat, stirring occasionally until the sugar cane is completely dissolved and the mixture is smooth. Let it cool slightly.
Mix the dry ingredients:
In a large bowl, mix the oats, flour, baking soda, cinnamon (if using), and salt. Set aside.
Mix the wet ingredients:
In another bowl, beat the butter with the sugar cane mixture until smooth and well combined. Add the egg and vanilla extract, and mix well.
Combine the ingredients:
Add the dry ingredient mixture to the wet ingredient mixture. Mix well. If desired, add the raisins and mix again.
Form the cookies:
Using a spoon, place portions of dough onto the prepared baking sheet, leaving space between each portion for the cookies to spread.
Bake:
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden. The cookies will be soft when they come out of the oven but will firm up as they cool.
Additional Tips:
- If you prefer crunchier cookies, you can flatten the dough more before baking.
- You can add other ingredients like freeze-dried fruit or chocolate chips according to your taste.
I hope you enjoy these delicious sugar cane cookies - Colibreeco! They are perfect for a snack or to accompany a cup of coffee or tea.
