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10
July
Oat and Raisin Cookies
Oat and Raisin Cookies
Serves | 20 |
Ingredients
- 100g Raisin
- 6 tablespoons Hot Water
- 1 tablespoon Lemon Juice (optional)
- 100g Unsalted Butter
- 100g Light Brown Muscovado Sugar
- 50g Golden Syrup
- 110g Plain Flour
- ½ teaspoon Baking Powder
- ½ teaspoon Ground Cinnamon
- ½ teaspoon Mixed Spice
- 120g Rolled Porridge Oats
- 50g Chopped Pecans (or walnuts)
- 1 Large Free-range Egg
- 1 teaspoon Vanilla Extract
Directions
1. | Pre-heat the oven to Gas Mark 4 / 180ºC / 350ºF |
2. | Place the raisins in a small bowl and spoon over the hot water. Add the lemon juice if using, and leave for 5-10 minutes to plump up |
3. | Melt the butter, sugar and golden syrup over a moderate heat until the butter an sugar are completely melted, stirring occasionally then allow to cool slightly |
4. | In a mixing bowl, sift in the flour, baking powder and spices. Add in the oats and chopped nuts |
5. | Strain the plump raisins and add to the dry ingredients. Give them a stir to mix through |
6. | Mix together the egg and vanilla, then pour over the dry ingredients |
7. | Add the melted butter and sugar and mix until well combined. Place in the fridge for an hour or two until the mixture is firm |
8. | Using an ice cream scoop or meatballer, spoon balls of the cookie dough onto a baking sheet about 2"/5cm apart, pressing only lightly because you want a thick chewy cookie |
9. | Bake for 12-15 minutes, or until they just start to brown at the edges |