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Oat flake biscuits with apricot

Ingredients:

-  80 g sugar
-  100 g gluten free oat flakes
-  150 g dried fruits (apricots, cranberries, strawberries)
-  100g soft butter
-  1 egg
-  100 g dark chocolate
-  1 pack of vanilla sugar
-  a pinch of baking soda
-  a pinch of salt
-  80 g sugar
-  a pinch of baking soda
-  100g soft butter
-  a pinch of salt
-  1 pack of vanilla sugar
-  150 g dried fruits (apricots, cranberries, strawberries)
-  100 g dark chocolate
-  100 g gluten free oat flakes
-  1 egg
-  80 g sugar
-  100g soft butter
-  1 pack of vanilla sugar
-  100 g gluten free oat flakes
-  1 egg
-  a pinch of baking soda
-  a pinch of salt
-  150 g dried fruits (apricots, cranberries, strawberries)
-  100 g dark chocolate

The ingredients are enough to bake about 30 biscuits.

 

Mix the sugar, the vanilla sugar, the soft butter, and the eggs until foamy in a blender.

Mix the apricot kernel flour with the baking soda, salt, and oat flakes and add it to the foamy egg mixture, then mingle them together with a mixing spoon.

Chop the dried fruits into small pieces and mix them into the dough.

Put small heaps of biscuit dough on a baking tray covered with baking paper using a tablespoon or an ice cream spoon. It is not necessary to place the biscuits far from each other as they won't grow that much in volume during baking. Flatten the heaps with a fork.

Bake the biscuits in an oven preheated to 180 degrees, with the air fan option enabled.

As soon as the biscuits have cooled, decorate them with some dark chocolate. Melt the chocolate with some sunflower seed oil, then sprinkle it in a zig-zag pattern over the biscuits.

 

Thanks to Ízzel-lélekkel gastronomy blog for the recipe and the photos!