Swedish Oatmeal Crisp Cookies
An Original Recipe by Not Quite Nigella
Makes 18-24 cookies
Preparation time: 10 minutes
Baking time: 15 minutes
- 100g/3.5ozs. butter
- 1.5 cups rolled oats
- 4 tablespoons ground almonds
- 1 tablespoon flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract or paste
- 1/2 teaspoon ground ginger or cinnamon
- Pinch salt
- 2/3 cup caster or superfine sugar
- 1 egg
- 350g/12.36ozs. milk or dark chocolate
- 2 tablespoons coconut oil
- 1/2 cup Heath toffee bits or chopped toasted nuts
Step 1 - Preheat oven to 200C/400F and line two baking trays with parchment. Melt the butter in a saucepan and once melted, remove from heat. Add the rolled oats, ground almonds, flour, baking powder, vanilla, ginger or cinnamon and salt to the saucepan. Stir to combine. Whisk the sugar and egg together until combined and stir this into the mix.
Step 2 - Form small balls about the size of a walnut and leave just over an inch on all sides for spreading. Bake for 7-8 minutes until golden. Allow to cool on the tray for five minutes and then cool on a rack where they will crisp up even further.
Step 3 - Melt the chocolate and coconut oil together in a microwave or double boiler and then stir in toffee or nut bits. Dip the cool cookie into the chocolate and then place back on the parchment to set. You can also sandwich two halves together with the melted chocolate.