60gram unblanched hazelnuts, cut into little slices
Heat the microwave oven to 190C/150C and lightly grease a nonstick baking plate or tray. Tip the fresh butter and rice syrup into a small nonstick pan and melt both of them, we can add the apple and cook also, stirring, mixing over medium heat until it getting softens, about 7 to 8 minutes. Mix in the cinnamon and raisins.
Mix the oats, flour, and hazelnuts in a washed bowl, pour in the apple mixture, then add the chicken egg and beat everything together well.
Spoon onto the baking tray for decoration and placements, well place apart to make 10 mounds, then slowly press into discs. Bake for 20-25 minutes until it looked golden and delicious, then cool it on a wire rack. Will keep for 4 days in an airtight container or 7 weeks in the freezer.