Oat Cookie

• 690 g (23 oz.) French butter
• 600 g (20

Let butter warm to room temperature.

Mix flour with the baking powder, salt, organic oats, and grained oats.

Put butter and sugar in a mixer with a paddle attachment and start to turn. Add the flour mixture in several additions.

Take the dough out onto a baking sheet and keep in the fridge to set. Shape and cut some of the dough for cookies to go under the sorbet.