Swedish oat crunchies

Ingredients for 1 servings:

• 50 g cranberries, dried
• 1 tbsp arrack
• 125 g butter
• 125 g oat flakes, wholegrain
• 25 g desiccated coconut
• 1 packet of Bourbon vanilla sugar
• 1 egg(s)
• 1 pinch of salt
• 120 g brown sugar
• 60 g flour
• ½ tsp baking powder
• 3 tbsp cranberry jam

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 18 minutes; Total time approx. 2 hours 3 minutes

Oat cookies with cranberries, for two baking trays, makes about 40 pieces

Chop the cranberries slightly and mix with the arrack. Cover and let stand overnight. Put the butter in a saucepan, let it foam and brown slightly. Then stir the oats, desiccated coconut, and vanilla sugar into the browned butter and mix well. In the meantime, put the egg, salt, and sugar in a mixing bowl and beat until light and creamy; this takes a good 8-10 minutes. Mix the flour with the baking powder. Now mix the flour mixture, well-soaked cranberries, and oat mixture with the egg mixture and briefly stir in the cranberry jam. Refrigerate the dough for one hour. Line two baking sheets with baking paper and preheat the oven to 150 degrees Celsius (300 degrees Fahrenheit). Shape the dough into small walnut-sized balls, preferably with wet hands, and place them on the baking paper, leaving some space between them. I placed about 4 or 5 in a row. Place both baking sheets in the oven. Bake the cookies in a fan-assisted oven for about 18 to 20 minutes until golden brown. Most importantly, let them cool completely on the baking sheets. Then, remove them from the baking sheet with a wide knife.