Danish Crispy Thalers
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 150 g butter
- 150 g oatmeal
- 230 g cane suar, (brown suar)
- 2 egg (s), whisked
- 1 tablespoon flour
- 2 teaspoons baking soda
- 1 teaspoon cinnamon, ground
Print Recipe
Pin Recipe Instructions
- Melt the butter in the saucepan over a mild heat. Remove from heat (must not be too hot so that the eggs do not freeze when stirring in), stir in oatmeal and stir carefully. Then stir in all the other ingredients.
- Bake 9 teaspoon-sized heaps per tray, leaving plenty of space (ideally three next to and below each other) as they diverge very widely.
- Bake in the preheated oven at 180 ° C for about 5-7 minutes until they are very flat and golden brown. Immediately remove the finished biscuits from the tray with a spatula and let them cool with the bottom facing up on a wire rack.
- Store airtight and eat within 4 days.
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