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| | | apiVersion: de.eenfach.olbohlen/v1 |
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| | | kind: CookieReceipt |
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| | | metadata: |
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| | | name: oaty-hazelnut |
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| | | spec: |
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| | | description: >- |
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| | | Soft and slightly chewy, these oaty cookies contain apple and maple syrup |
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| | | instead of sugar. They're packed with hazelnuts which are a good source of |
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| | | vitamins and minerals |
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| | | source: https://www.bbcgoodfood.com/recipes/oaty-hazelnut-cookies |
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| | | temperature: 180 |
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| | | sanescale: true |
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| | | preheat: true |
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| | | duration: 18 |
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| | | ingredients: |
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| | | - name: butter |
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| | | amount: 50 |
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| | | unit: grams |
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| | | remarks: plus a little for greasing |
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| | | - name: maple syrup |
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| | | amount: 2 |
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| | | unit: table spoons |
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| | | - name: dessert apple |
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| | | amount: 1 |
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| | | unit: piece |
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| | | remarks: unpeeled and coarsely grated, you need 85g |
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| | | - name: cinnamon |
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| | | amount: 1 |
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| | | unit: tea spoon |
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| | | - name: raisins |
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| | | amount: 50 |
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| | | unit: grams |
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| | | - name: porridge oats |
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| | | amount: 50 |
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| | | unit: grams |
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| | | - name: spelt flour |
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| | | amount: 50 |
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| | | unit: grams |
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| | | - name: unblanched hazelnuts |
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| | | amount: 40 |
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| | | unit: grams |
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| | | remarks: cut into chunky slices |
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| | | - name: egg |
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| | | amount: 1 |
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| | | unit: pieces |
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| | | steps: |
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| | | - order: 1 |
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| | | instruction: >- |
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| | | Heat oven to 180C/160C fan/gas 4 and lightly grease a non-stick baking tray |
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| | | (or line a normal baking tray with baking parchment). Tip the butter and syrup |
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| | | into a small non-stick pan and melt together, then add the apple and cook, |
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| | | stirring, over a medium heat until it softens, about 6-7 mins. Stir in the |
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| | | cinnamon and raisins. |
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| | | - order: 2 |
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| | | instruction: >- |
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| | | Mix the oats, spelt flour, and hazelnuts in a bowl, pour in the apple mixture, |
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| | | then add the egg and beat everything together really well. |
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| | | - order: 3 |
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| | | instruction: >- |
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| | | Spoon onto the baking tray, well spaced apart to make 9 mounds, then gently |
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| | | press into discs. Bake for 18-20 mins until golden, then cool on a wire rack. |
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| | | Will keep for 3 days in an airtight container or 6 weeks in the freezer. |
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