Nut corners

 

Preparation time: 1 hour + 50 minutes baking time

Difficulty: Simple                           

Yield: 12 large or 24 small pieces

 

Ingredients:

For the dough:

  • 130 g butter (lactose free)
  • 150 g corn sugar
  • 15 g vanilla sugar
  • 2 eggs
  • 200 g spelt flour
  • 100 g rolled oats
  • 1 tsp baking powder

For the topping:

  • 4 tbsp low fructose fruit spread
  • 250 g butter (lactosefree)
  • 120 g corn sugar
  •  30 g vanilla sugar
  •  4 tbsp water
  •  200 g chopped almonds
  •  200 g ground hazelnuts
  • 100 g coarse rolled oats
  • 100 g low fructose dark chocolate

 

 

Directions:

  1. For the dough, mix all the ingredient together to a smooth dough
  2. Wrap the dough in clingfilm and place in the fridge for approx. 30 minutes
  3. Pre-heat the oven to 180 degrees
  4. Roll out the dough on a piece of greaseproof paper and place on a baking tray (with the greaseproof paper)
  5. Spread the low fructose spread over the dough base
  6. Melt the butter in a pan
  7. Add the sugar, vanilla sugar and water. Bring to the boil and remove from the heat
  8. Add the nuts and coarse oats
  9. Mix well and spread on the base
  10. Place in the oven and bake for approx. 50 minutes
  11. Remove from the oven and leave to cool
  12. When the cake has cooled down, cut into triangles.
  13. Melt the chocolate
  14. Either dribble the chocolate over the corners, or dip one end in the chocolate
  15. When the chocolate has set…eat and enjoy!!