Soft Cranberry Oatmeal cookie dough base, topped with a crispy oat layer, filled with cranberries and walnuts.
Ingredients
Instructions
Ingredients
Ingredients
Instructions
Preparing In The Kitchen
Preheat the oven to 160 ºC and grease and line a 18cm square baking tin.
Form the Cranberry Oatmeal cookie dough balls into one large ball and flatten it into the baking tin. Press the dough into the corners to ensure there are no gaps in the dough. Prick with a fork.
In a pot over medium heat, melt the butter, sugar beet syrup and sugar. Stir until the spread has melted and the sugar has dissolved.
Chop the walnuts. In a medium bowl, mix the oats, cranberries, walnuts, and grounded cinnamon. Remove the pan from the heat and stir in the oat mixture.
Spoon the mixture into the prepared tin and press down with a wooden spatula.
Bake in the oven for 25-30 minutes until golden and firm. Let it to cool down and cut with a sharp knife.
Preparing In The Kitchen
Preheat the oven to 160 ºC and grease and line a 18cm square baking tin.
Form the Cranberry Oatmeal cookie dough balls into one large ball and flatten it into the baking tin. Press the dough into the corners to ensure there are no gaps in the dough. Prick with a fork.
In a pot over medium heat, melt the butter, sugar beet syrup and sugar. Stir until the spread has melted and the sugar has dissolved.
Chop the walnuts. In a medium bowl, mix the oats, cranberries, walnuts, and grounded cinnamon. Remove the pan from the heat and stir in the oat mixture.
Spoon the mixture into the prepared tin and press down with a wooden spatula.
Bake in the oven for 25-30 minutes until golden and firm. Let it to cool down and cut with a sharp knife.
