Swedish Oat Crunchies
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 18 mins |
| Total Time | 2 hrs 3 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 50 g cranberries, dried
- 1 tablespoon arrack
- 125 g butter
- 125 g oat flakes, crunchy
- 25 g desiccated coconut
- 1 packet bourbon vanilla sugar
- 1 egg (s)
- 1 pinch (s) salt
- 120 g suar, brown
- 60 g flour
- 0.5 teaspoon ½ baking powder
- 3 tablespoon cranberry jam
Print Recipe
Pin Recipe Instructions
- Chop the cranberries a little and mix with the arrack. Let it steep overnight, covered.
- Put the butter in a saucepan, foam it up and let it brown a little. Then stir in the oat flakes, desiccated coconut and vanilla sugar into the browned butter and mix well.
- In the meantime, put the egg, salt and sugar in a mixing bowl and whip very well until light and creamy, this takes a good 8-10 minutes. Mix the flour with the baking powder.
- Now mix the flour mixture, well-infused cranberries and oatmeal mixture with the egg mixture and briefly stir in the cranberry jam. Put the dough in the refrigerator for an hour.
- Line two baking sheets with parchment paper and preheat the oven to 150 degrees Celsius.
- Shape the dough into small walnut-sized balls, preferably with wet hands, and place them on the baking paper with a little space between them. I put 4 to 5 in a row.
- Put both trays in the oven. Bake the biscuits in the fan for about 18 to 20 minutes until golden brown and, very important, let them cool down on the baking sheets.
- Then you can remove them from the sheet with a wide knife.
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