Nut-Oat-Cookies

Name: Nut-Oat-Cookies
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 20
Ingredients: 100 g Hazelnut or walnut kernels; 250 g Flour; 1 TEASPOON Baking Powder; 125 g tender oats; 175 g Butter; 200 g demerara sugar; 1 package Vanilla sugar; 7-10 Tbsp Salt; 2 Eggs (Gr. M); 150 g Couverture (white, whole milk or dark chocolate); baking paper

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 20

100 g Hazelnut or walnut kernels
250 g Flour
1 TEASPOON Baking Powder
125 g tender oats
175 g Butter
200 g demerara sugar
1 package Vanilla sugar
7-10 Tbsp Salt
2 Eggs (Gr. M)
150 g Couverture (white, whole milk or dark chocolate)
baking paper

Directions

1
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Line two trays with baking paper. Finely chop the nuts. Mix with flour, baking powder and oat flakes.
2
Cream butter, sugar, vanilla sugar and 1 pinch of salt with the whisks of the mixer. Stir in the eggs one by one and add the flour mixture by the spoonful.
3
Using two tablespoons of the dough, spread approx. 20 flat spots (5-6 cm Ø) from the dough onto the trays at a slight distance (flow slightly apart!). Bake one after the other in a hot oven for about 15 minutes. Remove from the oven and let it cool down.
4
Chop the couverture and melt in a hot water bath. Dip the cookies halfway into the chocolate coating, drain briefly and then allow to dry.