Crispy Rolled Oats “Toffee” Biscuits

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)
  • Oven
  • Baking sheets
  • Baking paper
  • Teaspoon
  • Deciliter
  • Bowl
  • 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)


  1. Turn on the oven, 175°C.
  2. Melt the butter in a pot or in the microwave.
  3. Put all the dry ingredients in a bowl (sugar, oatmeal etc. etc.) and mix them.
  4. Now, add all the liquid ingredients to the dry mixture (butter, milk, syrup), mix it well!
  5. Prepare two baking sheets with baking paper.
  6. Dot out the mixture on the baking sheets, approximately a teaspoon for each dot (or as big as you like), sparsely.
  7. Put them in the oven! (One baking sheet at a time for a “normal” oven)
  8. Let them get a bit tanned, they should sunbath for approximatley 7 minutes, for each baking sheet.
  9. Take them out and let them cool so that they stiffen.
  10. While waiting – melt the chocolate, either simply in a melting machine or with a double boiler on the stove.
  11. 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.
  12. Now, GO WILD decorating the biscuits with chocolate!*
  13. Let the biscuits cool again – so that the chocolate hardens.

* By “Dark” I mean at least 70% Cacao.

* You are allowed to decorate your mouth with it too .


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