Danish oat flakes

Ingredients for 1 servings:

• 200 g butter
• 100 g cane sugar
• 25 g muscovado sugar
• 1 vanilla pod(s), including the pulp
• 2 pinches of salt
• 1 egg(s)
• 125 g oat flakes, fine
• 30 g flour
• 1 tsp, leveled baking powder
• 150 g couverture or dark chocolate
• 50 ml water
• 100 g sugar
• 1 egg yolk, very fresh, room temperature

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 30 minutes

Havregrynskager, filled with buttercream

Scrape out 1/2 a vanilla pod and mix the seeds with the cane sugar, muscovado sugar, and a pinch of salt. Melt 75g of butter and allow to become lukewarm. Add the egg and sugar mixture to the butter and beat until creamy. Mix the oats, flour, and baking powder and stir in. Place 5 heaps of the mixture on two baking sheets, each weighing approximately 40g, leaving plenty of space between them to prevent them from spreading. Bake in a hot oven at 180°C (top/bottom heat) for approximately 15 minutes. Allow the coins to cool on the sheet and then cool completely on a wire rack. Melt the chocolate and brush half of the coins with it, allowing the coating to set. Bring the sugar, the seeds of the other half of the vanilla pod, the second pinch of salt, and the water to a boil until the sugar has dissolved. Allow to cool to room temperature. Beat 125g of softened butter with the egg yolk until creamy. Slowly stir in the sugar syrup at high speed until a smooth, creamy mixture forms. Spread the mixture onto 5 oat flakes and place the remaining 5 on top. Refrigerate the flakes. Since the mixture contains raw egg yolk, the flakes are best consumed as soon as possible.