Oaty, chewy, spicy cookies – prepared in below an hour and nice for tea time
- Preparation and cooking time
- Complete time50 minutes
- Prepared in 45 – 50 minutes
- Straightforward
- Makes 18
- Freezable
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Elements
- 175g butter
- 175g demerara sugar
- 100g golden syrup
- 85g plain flour
- ½ tsp bicarbonate of soda
- 250g porridge oats
- 1 tsp floor cinnamon
- 100g every of ready-to-eat dried apricots, chopped and stem ginger, chopped
- 75-80g pack dried bitter cherries
- 2 tbsp boiling water
- 1 medium egg, crushed
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Methodology
- STEP 1
Warmth the oven to 180C/fan160C/gasoline 4. Line a number of baking sheets with baking parchment or non-stick sheets. Heat the butter, sugar and golden syrup in a big saucepan over a medium warmth till the butter has melted. Stir within the flour, bicarbonate of soda, oats, cinnamon, dried fruits and ginger, then the water and at last the egg. Go away to chill till straightforward to deal with.
- STEP 2
With dampened arms, form the combination into 18 massive balls, then flatten them onto the baking sheets – permitting loads of area for spreading – and bake for 15-20 minutes till golden. (It will give a gentle, chewy cookie. For a crisper one, scale back the warmth to 160C/fan140C/gasoline 3 and bake for an extra 5-10 minutes.)
- STEP 3
Enable the cookies to chill on the trays briefly, then carry onto to a cooling rack. Will hold in an hermetic container, separated with baking parchment, for as much as 1 week.