Oatmeal Cookies & Caramelito
25 min
Medium
Here is what you need
Ingredients
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- 6 capsules of Caramelito (6 x 40 ml)
- 6 x 50 ml milk.
- 100 g softened butter
- 100 g cane sugar
- 1 egg - 100 g wholemeal flour
- 80 g oat flour
- 50 g small-flake (“quick”) oatmeal
- 40 g chopped nuts
- ½ tsp. baking soda
- 2 pinches salt.
- Oven
- Plastic wrap
- Baking paper
- Kitchen torch
- Bowl
Materials
- Oven
- Plastic wrap
- Baking paper
- Kitchen torch
- Bowl
How to make !
In a food processor bowl, mix the butter with the sugar, add the egg, mix again, then add the flours, oatmeal, nuts, baking soda and salt.
■ Mix in spurts until a dough forms.
■ Shape dough into a roll 5 cm in diameter, wrap in plastic wrap, refrigerate for 2 hours.
■ Preheat oven
to 180° C (350° F, gas mark 4).
■ Slice the roll into cookie rounds, place cookies on the oven tray covered with baking paper and bake
for about 10 minutes.
■ Serve with a Cappuccino made with Caramelito (40 ml). For a crème brûlée effect on the coffee, sprinkle with cane sugar, then brown with a kitchen torch.
■ Mix in spurts until a dough forms.
■ Shape dough into a roll 5 cm in diameter, wrap in plastic wrap, refrigerate for 2 hours.
■ Preheat oven
to 180° C (350° F, gas mark 4).
■ Slice the roll into cookie rounds, place cookies on the oven tray covered with baking paper and bake
for about 10 minutes.
■ Serve with a Cappuccino made with Caramelito (40 ml). For a crème brûlée effect on the coffee, sprinkle with cane sugar, then brown with a kitchen torch.
Oatmeal Cookies & Caramelito
- 25 min
- Medium
Materials
- Oven
- Plastic wrap
- Baking paper
- Kitchen torch
- Bowl
Recommended Nespresso coffees
Ingredients
- 6 capsules of Caramelito (6 x 40 ml)
- 6 x 50 ml milk.
- 100 g softened butter
- 100 g cane sugar
- 1 egg - 100 g wholemeal flour
- 80 g oat flour
- 50 g small-flake (“quick”) oatmeal
- 40 g chopped nuts
- ½ tsp. baking soda
- 2 pinches salt.
Inspirations
How to make !
In a food processor bowl, mix the butter with the sugar, add the egg, mix again, then add the flours, oatmeal, nuts, baking soda and salt.■ Mix in spurts until a dough forms.
■ Shape dough into a roll 5 cm in diameter, wrap in plastic wrap, refrigerate for 2 hours.
■ Preheat oven
to 180° C (350° F, gas mark 4).
■ Slice the roll into cookie rounds, place cookies on the oven tray covered with baking paper and bake
for about 10 minutes.
■ Serve with a Cappuccino made with Caramelito (40 ml). For a crème brûlée effect on the coffee, sprinkle with cane sugar, then brown with a kitchen torch.