Summary

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

1. 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.
2. 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.
3. Fold the chopped nuts, coconut flakes and chocolate chips into the mixture.
4. Cover a baking sheet with parchment paper and place small heaps of dough on the sheet with 2 teaspoons.
5. Bake in a preheated oven at 180 ° C (convection 160 ° C) for about 15 minutes until golden brown.
6. Put the baking paper on a wire rack and let cool down.
7. Makes approx. 50 pieces.