John Myers
Biscuit & Co: Oat Biscuits
The perfect biscuit & co: oat biscuits recipe with a picture and simple step-by-step instructions.
- 120 g Oatmeal, delicate as a blossom
- 100 g Liquid butter
- 3 tbsp Flour
- 100 g Sugar
- 2 Eggs
- Vanilla on the mill
- 200 g Couverture, dark
- Mix the dry ingredients, then add the butter (cooled) and eggs and mix well with the hand mixer. Cover and place in the refrigerator for 30 minutes.
- Preheat the oven to 150 degrees circulating air. Now use 2 teaspoons to make small heaps at large intervals on a baking sheet lined with baking paper. Moisten a teaspoon and flatten the piles. The bigger the pile, the bigger the biscuits.
- Approx. Bake for 12-15 minutes. Cool on a wire rack.
- Melt the couverture. Now I have made 2 variants (also baked twice): The larger biscuits only briefly dipped into the couverture on one site. For variant 2, screed a bit of couverture on one biscuit, put the second on top and then dipped the edge all around in the couverture.
- Tip 5: You can also spread Nutella or jam into the filling or enrich the chocolate with chopped nuts or fruits.
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