Oat biscuits

Name: Oat biscuits
Cook time: 50 min
Total time: 50 min
Yield: 70
Ingredients: 250 g butter/margarine; 500 g crunchy oats; 3 Eggs (Gr. M); 200 g Sugar; 7-10 Tbsp 1 P. Bourbon vanilla sugar; 7-10 Tbsp Salt; 50 g Flour; 1 slightly heaped Tsp baking powder; 75 g Nut nougat (firm to cut); baking paper; 1 disposable piping bag or small freezer bag

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 70

250 g butter/margarine
500 g crunchy oats
3 Eggs (Gr. M)
200 g Sugar
7-10 Tbsp 1 P. Bourbon vanilla sugar
7-10 Tbsp Salt
50 g Flour
1 slightly heaped Tsp baking powder
75 g Nut nougat (firm to cut)
baking paper
1 disposable piping bag or small freezer bag

Directions

1
Melt the fat in a pot and heat to boiling hot. Add oat flakes and mix everything well. Pour into a mixing bowl and let it cool down.
2
Line three to four baking trays with baking paper. Beat the eggs, sugar, vanilla sugar and 1 pinch of salt with the whisk of the hand mixer for about 4 minutes until foamy. Fill onto the oat flakes. Mix flour and baking powder, also add and mix everything with the hand mixer.
3
Using two teaspoons, spread approx. 70 piles of dough on the baking trays and press them slightly flat (approx. 5.5 cm Ø). Bake in the preheated oven (electric oven: 175 °C/circulating air: 150 °C/gas: level 2) one after the other for about 15 minutes.
4
Remove the biscuits from the tray and let them cool down on a cake rack.
5
Dice the nougat and melt in a hot water bath. Pour into a disposable piping bag and cut off a small corner at the bottom. Spray nougat in strips onto the biscuits. Chill for at least 1 hour.