Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 200 g cane suar
- 250 g butter, or vean mararine
- 100 ml milk, (alternatively oat or soy milk)
- 1 teaspoon rum
- 150 g oatmeal
- 200 g flour
- 1 teaspoon tartar baking powder
- 100 g nuts, chopped, your choice
- 50 g desiccated coconut
- 100 g chocolate decor (chocolate chips), dark
Print Recipe
Pin Recipe Instructions
- Put the butter or margarine in a saucepan and add the cane sugar. Heat over low heat until the cane sugar has completely dissolved. Mix the milk and rum and deglaze with it.
- Mix the oatmeal with flour and baking powder. Gradually stir into the butter mixture. Then take it off the stove and let it cool down.
- Fold the chopped nuts, coconut flakes and chocolate chips into the mixture.
- Cover a baking sheet with parchment paper and place small heaps of dough on the sheet with 2 teaspoons.
- Bake in a preheated oven at 180 ° C (convection 160 ° C) for about 15 minutes until golden brown.
- Put the baking paper on a wire rack and let cool down.
- Makes approx. 50 pieces.
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