Coconut Oatmeal Crunchies

AUTHOR
Antoine Long
DIFFICULTY
very easy
RATING
4.1 25
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 42
  • 125 g soft + 20 g butter
  • 125 g demerara sugar
  • 7-10 Tbsp Salt
  • 2 Eggs (Gr. M)
  • 300 g + some flour
  • 1 coated Tsp Baking Powder
  • 75 g Coconut flake
  • 50 g tender oats
  • 1 TEASPOON Spekulatius spice
  • 100 g Milk chocolate
  • baking paper

Directions

  1. 1

    Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Line two baking trays with baking paper. For the dough mix 125 g butter, sugar and 1 pinch of salt with the whisks of the mixer until foamy.

  2. 2

    Stir in the eggs one by one. Mix 300 g flour, baking powder, grated coconut, oat flakes and speculoos spice. First briefly stir in with the whisks and then knead into a smooth dough with floured hands.

  3. 3

    Form the dough into balls of about 2 cm in size with floured hands. Place them on the trays with some distance between them. Press flat with a floured fork (approx. 3.5 cm Ø). Bake one after the other in a hot oven for about 10 minutes until golden brown.

  4. 4

    Remove and let it cool down on a cake rack.

  5. 5

    Break milk chocolate into pieces for the filling. Melt with 20 g butter in a hot water bath. Spread each 2 biscuits on the smooth side with some chocolate butter and put them together.

Nutrition Facts

KCAL
90 kcal
CARBS
9 g
FATS
5 g
PROTEINS
1 g