Those who start eating these cookies will have a hard time stopping. AT the dessert perfectly combines favorite tastes from childhood: iris and condensed milk. Sweetness is successfully tinted and emphasized lemon acid. For baking, instead of foil, it is also suitable parchment paper. If you do not use a food processor, you can dispense, for example, with a mashed potato pusher. Although it will take more time and effort, the result is worth it. Share with friends: 
Time: 1 hour. 30 min. Complexity: easy Quantity: 36 bars The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 220 gr butter, room temperature, chop pea-sized pieces, plus additional lubrication baking sheet
- 2 tbsp. premium flour
- 1.5 tbsp. oatmeal
- 3/4 Art. brown sugar
- 1 tsp ground cinnamon
- 310 gr. pieces of iris
- 230 gr. cream cheese, room temperature
- 400 gr. condensed milk
- Zest and juice from 1 lemon
- 1 tsp vanilla extract
Recipes with similar ingredients: Hercules flakes, higher flour varieties, brown sugar, condensed milk, lemon zest, cinnamon, iris, cream cheese
Recipe preparation:
- Cover a 23 x 33 cm baking sheet with overlapping sheets of foil, leaving hanging edges for easy removal cake Lubricate with butter and set aside for later use.
- Pour flour, oatmeal, and flour into the bowl of the food processor. Brown sugar. Whisk to combine. Add creamy butter, cinnamon and slices of iris. Whisk for a long time until the mixture is gather in lumps when squeezing fingers. Move the mass to a large bowl.
- Tamp half of the mixture with an even layer on the bottom of the prepared baking sheet, leaving the second part. Bake in pre preheated oven to 177 ° C. The cake should become slightly golden and grab hold (12-15 minutes). Remove from oven and completely cool.
- Whip cream cheese cream with condensed milk, vanilla extract, zest and lemon juice in a stationary mixer, equipped with a spatula or with a hand mixer. AT cream cheese should not remain lumps. Evenly spread the mass over the baked and chilled base. Sprinkle cream cheese cream with the remaining half of the oat mixture.
- Bake until top is golden (about 40 minutes).
- Cool and freeze before cutting. Knife over the edges of the pan and, holding the hanging foil, transfer blank on a cutting board. Cut with a sharp knife into squares with a side of 5 cm. and serve.
