Easy cookie recipe for 4 - 8 people, takes only 20 mins; recipe has butter, demerara sugar, golden syrup, plain flour, bicarbonate of soda, porridge oat, ground cinnamon, stem ginger, sour cherry, water and egg.
Bumper oat cookies
Course: Easy cookie
Servings
4 - 8
servings
Prep time
20 mins
Ingredients
- Egg: 1 medium egg, beaten
- Butter: 175g butter
- Plain Flour: 85g plain flour
- Bicarbonate Of Soda: 1/2 tsp bicarbonate of soda
- Ground Cinnamon: 1 tsp ground cinnamon
- Water: 2 tbsp boiling water
- Porridge Oat: 250g porridge oats
- Demerara Sugar: 175g demerara sugar
- Stem Ginger: 100g each of ready-to-eat dried apricots, chopped and stem ginger, chopped
- Golden Syrup: 100g golden syrup
- Sour Cherry: 75-80g pack dried sour cherries
Directions
- Heat the oven to 180C/fan160C/gas 4. Line several baking sheets with baking parchment or non-stick sheets. Warm the butter, sugar and golden syrup in a large saucepan over a medium heat until the butter has melted. Stir in the flour, bicarbonate of soda, oats, cinnamon, dried fruits and ginger, then the water and finally the egg. Leave to cool until easy to handle.
- With dampened hands, shape the mixture into 18 large balls, then flatten them onto the baking sheets - allowing plenty of space for spreading - and bake for 15-20 mins until golden. (This will give a soft, chewy cookie. For a crisper one, reduce the heat to 160C/fan140C/gas 3 and bake for a further 5-10 mins.)
- Allow the cookies to cool on the trays briefly, then lift onto to a cooling rack. Will keep in an airtight container, separated with baking parchment, for up to 1 week.
