2. Break the eggs and beat the yolks and the whites separately with brown sugar and the vanilla powder until fluffy. Microwave the butter for 20 seconds and pour the butter over eggs.
3. Pour the batter over the oat flour mixture (step 1), add a handful of golden raisins and blend until they are well mixed together.
Use your hands to make small balls, flatten them, and put them on a baking sheet. I washed my hands after every future oatmeal cookie as my palms would get sticky.
Bake for approx 10 minutes at 180 degrees until they become golden. Set them aside to cool down.
Mix the cream with 2 tbs of regular milk (as the cheese is hard by itself), condensed milk and sweeten with agave syrup and finally work in a pinch of vanilla powder.
When the cookies cooled down and I took a bite, I found them not very sweet. Maybe I should have put in more sugar...BUT when I made this delicious oatmeal sandwich, the sweetness of the cheese cream balanced the taste beautifully.
It was a very nice combination of flavours and textures: the cheese cream was sweet and moist, the cookies were crumbly, slightly salty and cinnamon-y, the dehydrated raspberries were delicately sour.
I love these dry raspberries. I use them often in the morning with cereals or muesli, or to decorate beautiful deserts, such as Cheesecake a mi manera: Raspberry Ricotta Cheesecake w Rose Water, White Tea & Sesame or Totally Decadent Raspberry Chocolate Cake with Milk Tapioca Pudding. A small 40 gr bag of dehydrated raspberries costs around 4.50 euros, but they will go a long way as you only eat a few at a time.
|la vie en rose|