1) Work the butter and 35 g of Truvía ® with electric whips or in a planetary until obtaining a cream. In the meantime, soak it in cold water.raisin. Join this at this point flour. Then add theegg, the yeast and theoats.

2) Drain theraisin and rinse well under running water, then dab it with some absorbent paper to dry it well. Incorporate it to the mixture. Add the dough to the dough grated rind of the lemon and let it mix.

3) Prepare the pan line it with parchment paper. Transfer thedough on the lightly floured work surface and work it briefly. Then take small portions to roll between the palms until you get small balls, then align them in the pan.

4) fires to 190 ° C for 18 minutes or until golden. Let the cool off oat and raisin cookies and serve them as you like in a wicker basket.