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Serves: 15

Oat Cookies

  • Prep Time

    20 min.

  • Cooking Time

    8 - 12 min.

  • Method

    Indirect

  • Prep Time

    20 min.

  • Cooking Time

    8 - 12 min.

  • Method

    Indirect

Ingredients

Oat  Cookies  Grill  On 2015 346X318
  • 75g butter
  • 250ml brown sugar
  • 25ml sugar
  • ½ vanilla pod
  • 1 large egg
  • Pinch of salt
  • 300ml oats
  • ½ tsp baking powder
  • 100-200ml wheat flour
  • 100g dark chocolate (min. 60% cocoa)
  • 50g hazelnuts

Instructions

    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.
Ingredients
Instructions

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