Friday, 24 June 2016

Maple Oaty's

Some days I will happily make do with a biscuit on the side of a cup of leaf tea. Today is not one of those days. Today I need a big biscuity hug, a thick wedge of something between a biscuit, a cookie and a slice of cake. Today I need a maple oaty, made with sweet golden syrup, soft mixed fruit and just a hint of spice. Good job I had a batch in the fridge ready for baking then!

Prep time: 20 Mins (Plus some chilling time)
Baking time: 16-20 Mins (Depending on size)
120g Unsalted Butter (Softened)
125g Light Muscovado Sugar
1 Medium Egg
75g Maple Syrup
125g Plain Flour
1tsp Mixed Spice
300g Mixed Dried Fruit
150g Oats

You may have to bake these in batches unless you have a large oven, but if time is short you can store these in the fridge overnight until you are ready. Start by lining two large, flat baking trays with baking paper. In a large mixing bowl cream together the butter and sugar, then beat in the egg followed by the maple syrup. Add the flour and spice, mix to combine, then toss in the fruit. I add the fruit at this stage as it's much easier to mix through. Add the oats to the mixture and mix to a stiff batter. Blob the mixture onto some cling film, wrap up and leave in the fridge to firm up for at least an hour.

Preheat the oven to 180C/350F/Gas 4. Take a ball of the mixture, slightly larger than a golf ball and with your hands, flatten to a thick disc (I would say around half an inch thick). Repeat for the rest of the mixture, placing the discs evenly apart on your prepared sheets, as they will spread very slightly when baking. You should get around 14-16 our of this quantity of mixture. Bake in the oven for around 16-18 minutes, even a bit longer if they are really thick, until just starting to colour on top, then remove from the oven. Leave on the trays for 20 minutes, then carefully peel each oaty from the baking paper and leave to cool on a wire rack. Your work is done. :-)

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