First job of the day was to bake a few cookies. These are delicious, and moor-ish. They were only out of the oven a few minutes and we'd eaten half a dozen. Tony's not really a biscuit person but he was happily joining in the munchathon!
AS we were meeting Christine on the seafront (a friend visiting from France) I bagged up a few her and for everyone to share. Needless to say they all went rapidly.
Oat and Raisin Cookies.
Thanks to Allie for sharing Rachel Allen's recipe.
Makes about 30 cookies
110g (4oz) butter, softened
110g (4oz) caster sugar
110g (4oz) soft light brown sugar
1 egg
2 tbsp water
1 tsp vanilla extract
250g (9oz) porridge oats
110g (4oz) self-raising flour
1 level tsp salt
110g (4oz) raisins
110g (4oz) caster sugar
110g (4oz) soft light brown sugar
1 egg
2 tbsp water
1 tsp vanilla extract
250g (9oz) porridge oats
110g (4oz) self-raising flour
1 level tsp salt
110g (4oz) raisins
1) Preheat the oven to 180C (350F), Gas Mark 4
2) Cream the butter in a large bowl or in an electric food mixer until soft.
Add the sugars and beat until the mixture is light and fluffy. Add the egg, water & vanilla extract while still beating. Reduce the speed and gently mix in the oats, flour, salt & raisins to form a dough.
3) Using your hands, roll the dough into walnut-sized balls and place spaced slightly apart on two baking trays (no need to line/grease).
4) Bake in the oven for 15-25 minutes or until light golden brown, but still slightly soft in the centre.
5) Allow to cool on the trays for a minute before transferring to a wire rack to cool.
2) Cream the butter in a large bowl or in an electric food mixer until soft.
Add the sugars and beat until the mixture is light and fluffy. Add the egg, water & vanilla extract while still beating. Reduce the speed and gently mix in the oats, flour, salt & raisins to form a dough.
3) Using your hands, roll the dough into walnut-sized balls and place spaced slightly apart on two baking trays (no need to line/grease).
4) Bake in the oven for 15-25 minutes or until light golden brown, but still slightly soft in the centre.
5) Allow to cool on the trays for a minute before transferring to a wire rack to cool.
As for the rest of the goings on here for the rest of the day I'll update you all tomorrow....
They look yummy ,i shall give it a go and make some . will let you know how i get on and may send you a pic .
ReplyDeleteThey really are yummy. You can put chocolate chips in too if you fancy. And so easy to do.
DeleteYum! As I am on a bit of a "Mark Tullett Chef Extraordinaire" kick, at the moment, I am going to try them, too! YAY! Thanks, Mark.
ReplyDelete(Wish I was married to a chef ...)
Yay, Glad to be able to give you your 'fix' Michelle.
DeleteLooking forward to seeing pics of everyone's cookies.
(Me too!!)