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1 ½ dl porridge oats
75 g butter
3 tbsp Dansukker Brown Sugar Dry
10 digestive biscuits
100 g almonds
1 1/2 dl Dansukker Icing Sugar Chocolate
1 tbsp Dansukker Vanilla Sugar
75 g unsalted butter
2 tbsp punch liqueur

200 g dark chocolate
Gold paper

Melt the butter and brown sugar in a frying pan. Toast the oats in the butter and sugar mixture. Grind the almonds finely in a food processor. Add the remaining ingredients and process to a fairly smooth paste. Put the paste on a work surface dusted with icing sugar. Shape the paste into cylinders about 10 cm long, 2-3 centimetres thick and slightly tapered at the ends. Refrigerate. Melt the chocolate over a water bath and dip the cylinders into the chocolate. Leave to set on a wire rack. Cut out strips of gold paper and wrap them around the cigars. Store in a cool place.

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