Oat biscuits à la Marianne

Ingredients for 1 servings:

• 120 g butter
• 40 g white sugar
• 40 g raw cane sugar or cane sugar
• 1 packet of Bourbon vanilla sugar
• 1 pinch of salt
• 1 pinch(s) cinnamon powder
• 1 m.-sized egg(s)
• 90 g oat flakes, wholegrain
• 80 g almonds, ground
• 80 g flour
• 1 tsp, heaped baking powder
• 55 g almonds, chopped or sliced
• 45 g cocoa nibs

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 53 minutes

Beat the butter with a hand mixer until fluffy. Stir in the white sugar a spoonful at a time until a fluffy (creamy) mixture forms. Repeat with the brown raw or cane sugar. Stir in the vanilla sugar, salt, and cinnamon. Mix the egg with the butter and sugar mixture. Mix the oats, ground almonds, and flour with the baking powder and add a spoonful at a time. Finally, fold in the chopped or slivered almonds. Halve the dough or place the first half with 2 teaspoons on the baking sheet lined with baking paper. Mix the remaining half of the dough again with about 45g of cocoa nibs. Again, place small mounds on the baking sheet with 2 teaspoons. Preheat the oven to approx. 170°C – 180°C fan/convection oven, depending on your stovetop. Bake the cookies for approx. 8-10 minutes. Please keep an eye on the oven – if the edges of the cookies start to brown, remove them from the oven, otherwise they will burn easily. Depending on the size of your baking trays, baking may take a while. If you’re using a convection oven with multiple trays, the bottom tray may take a little longer—you’ll need to pay particular attention to this. I put in five trays because I also used smaller ones. If you have several large trays, you may only need to fill three. Let cool and transfer to cookie tins.