for 20 pieces

Cookie dough

100 g	butter, soft
100 g	peanut butter
1	egg, beaten
150 g	ground cane sugar
120 g	fine whole-grain rolled oats
100 g	dark chocolate, coarsely chopped
50 g	white flour
1 tsp	cinnamon
½ tsp	baking powder
2 pinch	salt

To shape

30 g	mini salted pretzels

How it's done

Cookie dough

Place the butter, peanut butter and egg in a bowl, mix well. Add the sugar and all the other ingredients up to and including the salt, mix in, combine to form a dough. Cover the dough and chill for approx. 1 hr.

To shape

Shape the dough into walnut-sized balls. Place on two baking trays lined with baking paper, leaving plenty of room between each ball, flatten a little. Top with the bricelets, press down.

To bake

Approx. 10 mins. per tray in the centre of an oven preheated to 200°C. Remove from the oven, leave the cookies to cool on a rack.

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