Ingredients with Measurements:
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 egg
- 1/2 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup chopped walnuts
- 1/2 cup apricot jam
- 1/2 cup dark chocolate chips
Special equipment needed:
- 9x13 inch baking pan
- Parchment paper
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Spatula
- Knife
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper.
2. In a mixing bowl, combine the rolled oats, all-purpose flour, baking powder, and salt. Set aside.
3. In another mixing bowl, cream the softened butter and granulated sugar using a hand mixer or stand mixer until light and fluffy.
4. Add the egg and vanilla extract to the butter mixture and mix until well combined.
5. Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
6. Fold in the chopped walnuts.
7. Press the dough into the prepared baking pan, making sure it is evenly distributed.
8. Bake for 20-25 minutes or until the edges are golden brown.
9. Remove from the oven and let cool for 10 minutes.
10. Spread the apricot jam over the top of the baked oatmeal.
11. Melt the dark chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between, until fully melted.
12. Drizzle the melted chocolate over the apricot jam.
13. Let cool completely before cutting into squares.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
350°F (175°C)
Serving size:
Makes 12-16 squares
Nutritional information:
Calories per serving: 230
Total fat: 12g
Saturated fat: 6g
Cholesterol: 30mg
Sodium: 75mg
Total carbohydrates: 28g
Dietary fiber: 2g
Sugars: 14g
Protein: 3g
Substitutions for ingredients:
- You can use any type of nuts instead of walnuts, such as almonds or pecans.
- You can use any type of jam instead of apricot, such as raspberry or strawberry.
- You can use milk chocolate or white chocolate instead of dark chocolate.
Variations:
- Add dried fruit, such as raisins or cranberries, to the dough before baking.
- Use a different type of jam and chocolate for a different flavor combination.
- Add a sprinkle of sea salt on top of the melted chocolate for a sweet and salty flavor.
Tips and tricks:
- Make sure to press the dough firmly into the baking pan to ensure even baking.
- Let the oatmeal nussecke cool completely before cutting into squares to prevent them from falling apart.
- Store in an airtight container at room temperature for up to 3 days.
Storage instructions:
Store in an airtight container at room temperature for up to 3 days.
Reheating instructions:
These oatmeal nussecke are best served at room temperature, but you can warm them up in the microwave for a few seconds if desired.
Presentation ideas:
Serve on a platter with a dusting of powdered sugar and a sprig of mint.
Garnishes:
Sprinkle with chopped nuts or chocolate shavings.
Pairings:
Serve with a cup of coffee or tea.
Suggested side dishes:
These oatmeal nussecke are a great snack or dessert on their own, but you can also serve them with fresh fruit or a scoop of ice cream.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk to moisten it.
- If the edges are browning too quickly, cover the baking pan with foil for the remaining baking time.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and utensils before preparing the recipe.
Food history:
Nussecke is a traditional German pastry that translates to "nut corner". It is typically made with a shortbread crust and filled with nuts and jam.
Flavor profiles:
These oatmeal nussecke have a sweet and nutty flavor with a hint of apricot and chocolate.
Serving suggestions:
Serve as a snack or dessert with a cup of coffee or tea.
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Region: German