These cookies make great lunchbox additions – and they dunk into tea pretty well too!
This recipe is from The Brighton Nutritionist by Fran Taylor.
Difficulty:👍
Cost: £
Serves 12 people
Method
- Pre-heat your oven to 160 degrees and line a baking tray with baking paper
- Place the butter and sugar into a mixing bowl and beat with a wooden spoon until creamy
- Add the oats, flour, bicarbonate of soda and raisins and mix well
- Take heaped teaspoon amounts of mixture and place onto the baking tray, leaving a gap between each one to allow them to spread out as they bake. You can flatten them slightly by dusting with a little flour and pressing with the back of a spoon, or use the palm of your hand to shape into a flattened round
- Bake for approximately 20 minutes or until golden brown
Ingredients
100g spread or soft butter
40g light brown sugar
120g whole oats
60g self-raising flour
Pinch of bicarbonate of soda
2 tbsp raisins
Make a batch of these and store in an airtight container for up to 5 days for when you fancy a snack
Try swapping out the raisins for dried cranberries or a fruit of your choice.
