Baked at 180c instead. Instead of chocolate, used Pannetone like aromatics: - Peel of 4 small oranges - Juice of 1 small orange - 1 teaspoon of cinnamon - Roasted almonds - Raisins hydrated in Port wine overnight - Extra Port wine from the raisins No salt, just salted butter (2%) The extra humidity of the orange juice and wine made the cookie less crispy and more soft. So after cooling, I twice baked it for 6 minutes at the same temperature. Turned out amazing! Will increase the raisins and almonds next time.
Modified cook time to suit a muffin bar tin. One portion for baby is half a muffin, hence 16 portions. Blended oats until close to flour consistency, still some texture.
