Oat Cookies

These cookies make a crumbly and flavoursome treat.

In the kitchen:

• In the kitchen
• Melt the butter in a saucepan, remove from the heat and mix in the brown sugar.
• Beat the sugar with the seeds from the vanilla pod, egg and salt until foamy.
• Mix in the oats and then turn together with the butter mixture.
• Add the baking powder and wheat flour. Add the flour a little at a time and avoid letting the dough get too dry. You may not need to use all the flour – it depends on the size of the egg.
• Chop the chocolate and hazelnuts into uniform coarse pieces and mix into the dough.
• Roll the dough in baking paper to form a ‘sausage’ about 5 cm in diameter and leave to stand in the refrigerator, to make it easier to slice later.
• Once chilled, cut the dough into 1½-2 cm thick slices and place the cookies on baking paper on a baking tray.

At the grill:

• Get the barbecue ready for in-direct heat, approx. 180 °C.
• Place the pizza stone on the cooking grate, put the lid on and pre-heat it for 10 minutes.
• Place the baking tray and cookies on the stone and bake with the lid on for 8-12 minutes.