Oat Thaler with Chocolate Icing
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 75 g butter or mararine
- 50 g oat flakes, crunchy
- 60 g oatmeal, tender
- 115 g cane suar
- 1 egg (s)
- 1 tablespoon flour
- 1 teaspoon Baking powder
- 1 pinch (s) cinnamon
- 50 g couverture
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 150 ° C. Melt butter or margarine in a saucepan over low heat and then remove from the stove. Mix the melted fat with the rest of the ingredients (except for the couverture).
- Line a baking sheet with parchment paper and place small heaps with 2 teaspoons on the parchment paper (the biscuits run apart) Now set the temperature to 180 ° C, bake the biscuits on the middle rack for about 8 minutes until golden brown. Then let it cool down for 15 minutes.
- Melt the couverture in a water bath and dip half of the oat thaler in the couverture and let it set on a board, baking paper or something similar. I do the whole thing with dark chocolate, but that`s a matter of taste.
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