Fancy a cuppa? My Oat and Fruit cookies may be lovely company with a cup of tea.
Crunchy outside and slightly soft inside .... that's how I like them, but you can make them really crunchy by baking them a bit longer if you like. A lovely cinnamon aroma spreads in the kitchen when they are being baked. The dough is very sticky, so using your hands to shape them is a messy job. I used 2 spoons to make a round-ish shape and dropped it on the baking tray. I quite like this rustic look. :)
- 4 oz Caster Sugar
- 4 oz Unsalted Butter (or Low-Fat Margarine if you prefer)
- 6 oz Plain Flour
- 5 oz Rolled Oats
- 5 oz Dried Fruit (and/or some nuts)
- 1 Egg
- 1/2 tsp Cinnamon
- 1/2 tsp Baking Powder
- 1/2 tsp Salt
- Heat the oven to 170°c.
- Put the brown sugar, caster sugar and butter into a mixing bowl and whisk them together until it has become smooth.
- Add all the rest of the ingredients into the bowl with the butter and sugar mixture.
- Mix everything together so that it is all evenly distributed. Then shape it into a ball with your hands.
- Lightly flour your work surface and then roll out the ball of cookie dough to a thickness of about 4mm.
- Using a cookie cutter, cut out the cookies and put them onto a non-stick baking tray (or one lined with greaseproof paper)
- Put the cookies into the 170°c oven and bake them for 15 minutes.
- When they are cooked, remove them from the oven and leave them to cool on the baking tray for 3 minutes or so before putting them on a wire rack and allow them to cool to room temperature.