These Christmas cookies are very popular with my family. They are crunchy thanks to the rolled oats and chocolatey thanks to the couverture. The crunchy sticks are easy to make, give them a try:
Read also: Christmas cookies – recipe for Wolkenstreifen
Photo by Sabine, meinhaushalt.at
Toast the rolled oats with the powdered sugar in a pan without fat until golden yellow and then let them cool down.
Beat the butter with the sugar and the vanilla sugar until creamy.
Then stir in the egg and the toasted oats.
Add the flour and knead into a smooth dough.
Halve the dough and shape into rolls, wrap in cling film and chill for 2 hours.
Preheat the oven to 175 °C (conventional heat) and line the baking trays with baking paper.
Cut the roll of dough on a board into about 20 pieces.
Shape them into rolls about 8 cm long and bend the end into a semicircle so it looks like a stick.
Place them on the baking tray and finish baking in the oven at 175 °C for 10 minutes.
Melt the couverture over a water bath and dip the bent ends of the Knusperstöckchen.
Let cool on a cooling rack.
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