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Oat, Raisin and Chocolate Cookies

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Cookies are so simple to make and so easy to vary and create new flavours and textures.  I found a great cookie recipe recently on Jamie Oliver’s website for gluten free cookies. So I got baking and created some new variations on the original theme.

Here is the link to the original Jamie recipe: http://www.jamieoliver.com/recipes/recipe/gluten-free-oat-raisin-cookies/#osw2GeHae0mJLFAd.97

I made several batches for some hungry thespians, but went “gluten” as no-one eating was gluten intolerant. I also used some different kinds of raisins –  golden and crimson raisins plus a few cranberries too. To some of the cookies I added roughly chopped white chocolate while to others I added chunks of dark chocolate. And for extra zing I drizzled some lemon icing over the top of the biscuits.

The method is so easy because it can be made without a mixer or food processor. The hardest part is melting the butter!

Ingredients

100g butter

100g golden caster sugar (ordinary is fine too)

125g dark brown soft sugar

1 large free-range egg

60ml buttermilk

200g plain flour

1 teaspoon bicarbonate of soda

100g raisins (golden or crimson are great) or use cranberries  instead

200g rolled oats

50g roughly chopped white or dark chocolate

1 teaspoon ground cinnamon

4 tbls icing sugar

Lemon juice

Method

Preheat the oven to 180 degrees C. Line two baking trays with baking paper. Melt the butter in a saucepan over a low heat, making sure the butter does not come to the boil. Place the caster sugar and dark brown sugar in a large mixing bowl.
Pour the melted butter over the sugar mixture and stir to combine. Beat the egg in a separate bowl, then stir into the mixture with the buttermilk. Sieve the bicarbonate of soda with the flour and fold both into the mixture. Stir in the raisins and/or cranberries, the rolled oats, white or dark chocolate if using and the cinnamon.
Put tablespoons of the mixture onto the baking trays, flattening them slightly with your fingers and leaving a 4cm gap between each.  The cookies will spread a bit on baking.
Place in the hot oven for about 14 minutes, or until the cookies are golden. Mine took a little less than 14 minutes. Leave on the baking trays for 5 minutes to harden slightly then transfer to a wire rack to cool completely.
Mix the icing sugar with enough lemon juice to make an icing of dropping consistency. Drizzle with a spoon over the biscuits or you could put the icing in a piping bag without a nozzle and pipe. The effect should be rustic!
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