INGREDIENTS AND PROPORTIONS
200 g of flocons d’avoine
150 g of flour
1 cup in a café with bicarbonate of soda
1/2 cup in a private café
150 g of ramilli butter
200 g of raw sugar
2 uf
1 cup in an extra-style café vanilla
200 g of chocolate chips

Directions:

Preheat the four to 180°C (350°F).
In a bowl, mix the water flakes, flour, baking soda and salt.
After a day, the beer and sucre roux fill with a creamy consistency.
Add the œufs and vanilla extract with beer, sugar and more.
Mix the flour and flakes into the humidified milk, adding the chocolate chips.
Arrange the containers of dough on the pastry plate covered with sulphur-coated paper.
Cook four pendants for 10-12 minutes, or use them to dry the water.
Leave to cool on a wire rack before fan.
Enjoy your meal!