Friday 29 January 2016


I should know the ingredients for this recipe off-by-heart now. I've made these cookies so many times. They are one of my go-to make-at-home snacks and treats for the kids. I've recently started replacing the brown sugar with coconut sugar and while it does taste less sweet, it's no less of a hit with the children.

One of the reasons I like this recipe so much is that it doesn't involve making a dough and rolling it out. It means that the children can get involved easily and we can be eating them about 45 minutes after getting the ingredients out - and I always have all the ingredients in the pantry - quicker than a run to and from the shops!

They are based on a Bill Granger recipe from his Every Day cookbook.

150g (5 1/2 oz) unsalted butter, softened
225g (8 oz/1 cup) coconut sugar (or soft brown sugar)
1 egg, lightly beaten
2 teaspoons natural vanilla extract
125g (4 1/2 oz/1 cup) plain (all-purpose) flour
1 teaspoon baking powder
235g (8 1/2 oz/2 1/3 cups) rolled oats
125g (4 1/2 oz/1 cup) raisins

1. Preheat the oven to 180-degrees C (350-degrees F). Line two large baking trays with baking paper.
2. Cream the butter and sugar together until fluffy and smooth. Add the egg and vanilla extract and beat until smooth. Add the flour and baking powder into the bowl and mix lightly. Add the oats and raisins and stir together.
3. Roll teaspoons of the mixture into balls and place on baking trays. Flatten the balls slightly. Bake for 20 minutes or until pale golden. Remove from the oven and cool on the trays for 5 minutes before transferring to a wire rack to cool completely.

images the indigo crew

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