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BISCUITS WITH OATS, NUTS CHOCOLATE & EPIROS BUTTER

INGREDIENTS

  • 200g EPIROS Butter
  • 180g caster sugar
  • 180g brown sugar
  • 2 eggs
  • 240g flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 80g oats
  • 80g sunflower seeds
  • 20g dark raisins
  • 120g hazelnuts, finely chopped
  • 350g confectioner’s chocolate, finely chopped
INGREDIENTS LIST

EXECUTION

In a food processor, beat the EPIROS Butter, straight from the fridge, with the two sugars until fluffy and then add the eggs, one at a time. Stop beating, add the flour, baking powder and salt. Then add the rest of the ingredients and stir well.

Place spoonfuls of the mixture (or use a cookie scoop) onto a sheet of waxed paper; make sure you leave enough space among them.

Bake in a pre-heated oven at 180˚C for 10-12 minutes, until golden.

Tip

  • You can replace the hazelnut with any other nut of your choice.
  • You can replace the dark chocolate, with milk or white chocolate.
  • You could bake one large cookie and use it as the bottom layer for a cake.