Cookies … Not only are they easy to make and take no time, if you just forget about their stay in the fridge, they are also highly addictive. So much so that I have to make variations, which just makes the addiction worse.
COOKIES WITH DAIM AND ALMONDS
50 G FLOUR
50 G OATS
1 TSP. BAKING POWDER
25 G MOLASSES SUGAR
25 G SUGAR
1 PINCH OF SALT
125 G BUTTER
56 G DAIM, HARD CARAMEL CANDY. COATED IN CHOCOLATE
25 G ROUGHLY CHOPPED ALMONDS
Mix flour, oats and baking powder in a bowl and set aside.
Melt the butter and mix it with sugar, molasses sugar and salt.
Add the eggs and fold the flour mixture into the cookie dough with a rubber spatula, then add daim and almonds.
Place it in fridge for at least 3 hours.
Preheat the oven to 190 degrees celsius.
Scoop 1 tbsp. of cookie dough onto two baking sheets lined with baking paper, with 5 cm in between each.
Bake the cookies in the middle of the oven for 15 min. They are done when the edge is golden brown and the middle is no longer sticky or wet, but feels almost solid.
NOTE: Should they go soft after a few days, you can bake the cookies into the oven at 190 degrees again for a few minutes until they are crisp.