Ingredients

The following ingredients have 32 Servings
  • 2 ½ cups oat flour (, gluten free if needed)
  • ¾ cup cane sugar ((see note))
  • ½ cup chopped walnuts
  • 2 teaspoons baking powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon all spice
  • 1 ½ cups cashew butter ((see note))
  • ¾ cup orange juice
  • 2 tablespoons brandy
  • 1 cup chopped walnuts (, to sprinkle over the top at the end)
  • 2 cups water
  • 1 ½ cups cane sugar
  • ½ cup maple syrup (original recipe uses honey)
  • 1 cinnamon stick
  • 1 small piece of lemon

Instruction

  • Preheat oven to 350 F/ 175 C
  • Combine oat flour, sugar, walnuts, baking powder, cinnamon and all spice in a bowl and whisk to mix.
  • Add in the cashew butter, orange juice and brandy. Using a fork mash the mixture together until it becomes dough like. Use your hands to mix it well and form a ball of dough.
  • Form into oblong patties about 2-3 inches long and ½ inch thick. Press each cookie on the back of a cheese grater to make a pattern on top. This isn’t necessary but traditional.
  • Place on a baking sheet and bake for 20-25 minutes until golden at the edges. Mine took 23 minutes.
  • Once cookies are completely cool (the next day is best), prepare the syrup. Combine all ingredients in a saucepan and bring to a boil. Lower heat to simmer. Remove cinnamon stick and lemon if desired (can get in the way while dipping the cookies).
  • Begin dipping the cookies, use a serrated spoon to dip each cookie into the syrup. Be careful to only dip for a few seconds so the cookies don’t fall apart, but making sure to completely cover the cookie.
  • Place them on a platter and sprinkle with chopped walnuts over them as you go.