Ingredients for 8 pieces:
For the dough:
100 g soft butter
100 g powdered sugar (sifted)
1 egg (M)
100 ml oat drink
1 1/2 tsp baking powder
200 g flour
2 tablespoons brittle
For the filling:
200 ml whipped cream
1 sachet instant gelatine
150 g caramel spread
Also:
50 g caramel spread
some brittle for sprinkling
Preparation:
1. Beat butter until creamy. Gradually add the powdered sugar, egg, oat drink
and flour mixed with baking powder.
2. Line a baking tray with baking paper. Using an ice cream scoop (4.5 cm in diameter), place hemispheres of the dough on the baking sheet, spacing them slightly apart. Sprinkle the dough with brittle. Bake in preheated oven at 180 degrees (gas: level 2-3, convection oven: 160 degrees) for about 15 minutes. Allow to cool.
3. Whip the cream until stiff and finally stir in the instant gelatine. Spread half of the whoopies (bottom side) with 1 teaspoon caramel spread each. Stir the remaining caramel spread into the cream. Refrigerate briefly.
4. Pour the caramel cream into a piping bag with a cone-shaped nozzle and pipe onto the whoopies coated with caramel. Place the whoopie top halves on top and press down lightly.
5. Shortly before serving, fill the caramel spread into a piping bag with a thin nozzle and decorate the whoopies with it. Decorate the whoopies. Serve immediately sprinkled with brittle.
Preparation time approx. 35 minutes + cooling time
Nutritional values per piece approx.:
Calories: 394
Joule: 1654
Protein: 4,4 g
Fat: 19,6 g
Carbohydrates: 54 g
(FoodCentrale by ddp images)
