Crispy oatmeal cookies

Name: Crispy oatmeal cookies
Cook time: 1 h
Total time: 1 h
Yield: 45
Ingredients: 50 g Butter or margarine; 2 TABLESPOONS Orange juice; 100 g Sugar; 1/2 TEASPOON Cinnamon; 1 TEASPOON brown rum (38 % vol.); 50 g Flour; 25 g crunchy oats; 50 g flaked almonds; 100 g Dark chocolate coating; baking paper

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 45

50 g Butter or margarine
2 TABLESPOONS Orange juice
100 g Sugar
1/2 TEASPOON Cinnamon
1 TEASPOON brown rum (38 % vol.)
50 g Flour
25 g crunchy oats
50 g flaked almonds
100 g Dark chocolate coating
baking paper

Directions

1
Melt the fat in a pot. Pour into a mixing bowl. Add orange juice and sugar and beat until frothy with the whisk of the hand mixer. Add cinnamon and rum. Fold in flour, oat flakes and flaked almonds. Cover and chill for about 1 hour. Use a teaspoon to heap small blobs on three baking sheets lined with baking paper.
2
Leave enough space on the baking tray between the individual cookies, as they will run apart during baking. Bake the trays one after the other in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 10-12 minutes. Let the oatmeal cookies cool down. In the meantime, chop the chocolate coating and melt it on a hot water bath. Dip 1/3 of the cookies into the couverture and let them dry on a cake rack. Arrange on a cookie plate and serve
3
waiting time approx. 2 hours