350 ml flour
4 tbsp cocoa powder
225 g butter, at room temperature
400 ml Dansukker Dark Muscovado Sugar
2 large eggs
2 tsp Dansukker Vanilla Sugar
50 g dark chocolate, chopped
1 tsp baking powder
1 1/4 tsp salt flakes
550 ml porridge oats
Peanut butter frosting
2 tbsp butter, at room temperature
200 ml Dansukker Icing Sugar
100 ml natural creamy peanut butter
3 tbsp milk
1/2 tsp salt flakes
Preheat the oven to 175 °C.
Combine the flour and cocoa powder in a bowl and set to one side.
Beat the butter and muscovado sugar until pale and creamy.
Add the eggs, vanilla sugar, baking powder and salt. Mix well.
Stir in the porridge oats, flour, cocoa powder mixture, and the chopped chocolate.
Form the mixture into small balls 2-3 cm in diameter and place on a parchment-lined baking sheet. Press them slightly with the finger or hand.
Bake for about 10-12 minutes. Leave to cool completely.
Frosting Put the room temperature butter, icing sugar, milk and salt in a bowl. Beat together until the frosting is fluffy and creamy.
Place about 1 tsp of frosting in the middle of one cake, spread it out a little, and place a second cake on top. Press the cakes together carefully so that the filling just comes to the edges.
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