Wednesday, 21 October 2015

This Year's Oatmeal and Sultana Cookies

Some may have you believe that when it comes to baking, if you don't follow recipes and rules BY THE LETTER then your efforts will only end in disaster. Nothing could be further from the truth. Tinkering with recipes and making them your own is one of the joys of home baking and I'm always playing around, even with recipes that have been tried, tested and tasted over and and over again.

I love an oatmeal and sultana cookie recipe, especially dunked in a cup of tea so I never need an excuse to try out a new version. With this one I've left out the spicing so you get the full hit of biscuitiness, but you can throw in some cinnamon or mixed spice if it takes your fancy. I've also used jumbo rolled oats and I'd recommend this over a finer grain. However as I've already said if you want to play around yourself then have at it!

Prep time: 20 Mins
Baking time: 14-16 Mins
120g Unsalted Butter (Softened)
120g Light Muscovado Sugar
80g Caster Sugar
2 Large Egg Yolks
150g Plain Flour
1/2tsp Baking Powder
75g Jumbo Rolled Oats
300g Sultanas

As (nearly) always we begin by preheating the oven to 180C/350F/Gas 4. Take two large baking trays and line with baking paper. You might actually need more than two but these can be baked in batches so it's all good.

In a large mixing bowl cream together the butter and sugar, then beat in the two egg yolks. Sift in the flour and baking powder, mix together, then add the oats and sultanas. Get your hands in there and bring together to a loose cookie dough. Take small handfuls of the dough, shape into a ball, press into a fat disc and place on the prepared baking trays evenly spaced apart (they will spread a little in the oven). I like making big cookies, for no other reason than I like big cookies, but you can ahead and make smaller ones if you prefer. You'll just need to adjust the baking time slightly. 

Bake in the centre of the oven for around 14-16 minutes, until the cookie are golden brown, then remove from the oven and leave to cool for 30 mins on the tray. When the cookies are cool enough to handle peel them from the baking paper and leave on a wire rack to cool completely. Your work is done.

3 comments:

  1. How much light muscovado? Thanks, Colin

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    1. He he he, oops my mistake. I have amended the recipe. Very sorry.

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