The Jumbo oats Nut Thaler Recipe Enjoy with a cup of green tea Preparation time: 30 minutes * Cooking time: 13-15 minutes per baking sheet Keeps for about 3 weeks in tightly sealed cans
About 14 pieces
50 g cashew nuts
* 50 whole hazelnuts
* g 50 g whole almonds
For the dough:
125g butter, softened
* 1 teaspoon gem. Ginger
* 150g sugar
* 1 package Dr. Oetker Bourbon vanilla sugar
* 2 eggs (size S) or 1 ½ eggs (size M)
* 100 g flour
* 50 g whole wheat flour
* ½ level tsp salt
* 1 teaspoon bicarbonate of soda
* 150 g soft oatmeal
to prepare cashews, hazelnuts and almonds chop into small pieces.
Preheat the oven. Top and bottom heat: about 180 ° C, hot air: about 160 ° C.
For the pastry butter, ginger, sugar and vanilla sugar in a mixing bowl with electric mixer with whisk for 6-8 minutes in white foamy. Stir in the eggs and beat the dough for another 2 minutes.
Both types of flour with salt and baking soda mix, giving the butter-egg-foam and stir with a spoon. Cashew nuts with hazelnuts, almonds and oatmeal mix and fold into the batter.
from the dough with a tablespoon of 14 equal-sized clusters on baking sheet (greased, lined with baking paper) set. It can be a lot of distance between the piles. The Teighäufchen with a spoon flatten and possibly a little reshaping.
the baking sheets in succession move (along with hot air) in the preheated oven. The oat-nut dollars bake 13-15 minutes per baking sheet.
The oat-nut cakes with the baking paper from the baking sheets to cool on cake racks and pull can.
|Jumbo oats Nut Thaler|