Fjallagrasakex

Moss cookies

 
Ingredients

40 g Icelandic moss
350 g wholemeal flour
150 g soft oat flakes
4 tsp baking powder
1/4 tsp salt
200 g margarine
250 ml milk
1 egg yolk


Preparation

Preheat the oven to 400 °F (200 °C) upper/lower heat.

Wash the moss, but do not soak it, then cut it into as small pieces as possible.

Mix flour, oats, baking powder and salt in a bowl. Then add the moss, margarine and milk...

...and knead everything into a smooth dough.

Form rolls out of the dough, then place the rolls in the refrigerator for half an hour if necessary if the dough is otherwise too soft.

Then cut the dough rolls into thin slices and place them on a baking tray lined with baking paper.

Brush the cookies with the egg yolk.

Bake in the preheated Bach oven at 400 °F (200 °C) upper and lower heat in the middle shelf for approx. 10 - 12 minutes, ...

...until they are nice and brown.
 
Traditionally, the moss cookies are usually eaten warm, preferably spread with butter and with a tiny pinch of salt on the butter.

[Translated from here.]