Ingredients
-
175
-
75
-
175
-
1
-
1
-
175
-
2
-
-
-
-
-
-
-
-
Directions
Oat Cookies, This recipe comes from Queen of baking Mary Berry It’s her version of the old McVities Abbey Crunch biscuits (now no longer in production) My children love these!, Great, I halved the sugar the second time round, I might leave it out entirely next time (they are very sugary) also I had no golden syrup so used 50:50 honey:maple syrup, I also added a good handful of shredded coconut Very yum , I tweaked mine pretty heavily: 175g sugar –> 100g brown sugar + 60g blackstrap molasses 175g butter –> 100g butter + 75g unsweetened applesauce Plus I added: 40g raisins 25g chocolate chips 40g of chopped walnuts 1/4 tsp each of cinnamon/ginger/nutmeg 8-10 minutes was enough, and I got 24 cookies
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Steps
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1
Done
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Preheat the Oven to Gas 4/180c. |
|
2
Done
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Grease 2 Large Baking Sheets. |
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3
Done
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Put Flour, Oats, Sugar, Bicarb and Baking Powder in a Bowl. |
|
4
Done
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Put the Butter and Syrup Into a Pan Over a Low Heat, Stirring Until the Butter Combines With the Syrup. Pour Into the Bowl With the Dry Ingredients, and Stir Until Well Combined, Using Your Hands to Keep the Dough Together. |
|
5
Done
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Turn the Mixture Out of the Bowl and Divide Into 28. Shape It Into Balls About 2 Cm Thick. |
|
6
Done
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Arrange on the Baking Sheets, but not Too Close as They Spread! Press the Tops to Flatten a Little. |
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7
Done
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Bake For 12-15 Minutes Until Golden and Firm. |
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8
Done
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N.b. They Also Freeze Very Well. |
