I had never made cookies before discovering this recipe and now they are a regular feature in our cake tin. They are simple to make and have been a great success at every event I have taken them to. Although the recipe says to use raisins I often use sultanas as they seem a better size to go in a cookie. I also love ginger and thought how I could adapt the recipe. My friends seem to like the ginger best but it's an easy variation. Once the basics are mastered you can try out any combination of favourite flavours. I'm now thinking about Christmas and maybe cranberry and white chocolate would work; or even orange and dark chocolate ... let me know what you try!
Ingredients:
- 100g SR flour
- 100g soft brown sugar
- 100g butter
- 100g oats
- 1 egg
- 50g raisins (or chopped crystalised ginger)
- 1 tsp cinnamon (or 2 tsp ground ginger)
Method:
Preheat oven to 180*C / 160*C
Mix the four and cinnamon together in a bowl.
Cream the butter and sugar until creamy. Add the egg and beat until smooth.
Add the flour and mix well.
Stir in the oats and raisins to make a stiff dough.
Put the dough onto parchment paper, shape into 20cm / 8" cylinder wrap and chill until firm (I have made in advance and left chilled for 24hrs until I'm ready to bake). Lightly grease 2 baking trays.
Cut dough into 7-8mm / 1/4" thick slices and place on greased baking trays, maintaining round shape.
Bake for 18-20 mins.
Cool on baking tray for 3 minutes before lifting onto wire rack to finish cooling.
Allow to cool if you can before tucking in ... be warned, they are very moreish!
