I love these, probably because they contain no egg – which means I can eat the mixture while baking (I’m allergic, baking muffins is a real pain since the mixture is heavenly…). To make these, you’ll need the following;
- 150 grams of Butter
- 1 ½ dl Sugar
- 1 tsp Vanillin sugar (or a fair amount of other essence)
- 2 dl Rolled Oats
- ½ tsp Baking powder
- ½ dl Milk (I used 3%)
- ½ Syrup (bright not dark)
- 200 grams of (preferably) dark* chocolate for decoration (and awesomeness)EQUIPMENT
- Baking sheets
- Baking paper
- Microwave or stove + pot
- Chocolate melting machine or stove + pot + metal bowl
- Rubber spatula (for eating “leftover” mixture! XD)
- Plastic bag (1-2 L volume, pretty thick)
HOW TO DO
- Turn on the oven, 175°C.
- Melt the butter in a pot or in the microwave.
- Put all the dry ingredients in a bowl (sugar, oatmeal etc. etc.) and mix them.
- Now, add all the liquid ingredients to the dry mixture (butter, milk, syrup), mix it well!
- Prepare two baking sheets with baking paper.
- Dot out the mixture on the baking sheets, approximately a teaspoon for each dot (or as big as you like), sparsely.
- Put them in the oven! (One baking sheet at a time for a “normal” oven)
- Let them get a bit tanned, they should sunbath for approximatley 7 minutes, for each baking sheet.
- Take them out and let them cool so that they stiffen.
- While waiting – melt the chocolate, either simply in a melting machine or with a double boiler on the stove.
- When the biscuits are stiff and cool enough to pick up without them bending, put the melt chocolate in a clean plastic bag and cut a small hole in one of the corners.
- Now, GO WILD decorating the biscuits with chocolate!*
- Let the biscuits cool again – so that the chocolate hardens.
* By “Dark” I mean at least 70% Cacao.