I made these oat cookies as a birthday present for someone special. Not only did it have to have less sugar, it also needed unique flavours to distinguish it from store-bought or other quotidian home-baked stuff. Oat cookies can be boring as it seems so healthy, but fiddling around with the flavours gave the old-fashioned recipe a nice lift. The verdict? She liked it!
250g rolled oats
130g plain flour
1 tsp cream of tartar
½ tsp bicarbonate of soda
200g butter, melted
cherry and chocolate
1 small handful dried cherries, chopped
20g dark chocolate, chopped
pistachio and orange flower
1 handful of shelled pistachios, chopped
1 tsp orange flower water
apricot and almond
5 dried apricots, chopped
1 small handful almonds, chopped
crystallised ginger and walnut
6 cubes crystallised ginger, chopped
5 walnut halves, chopped
- Preheat oven to 150°C. Line 2 cookie trays with greaseproof paper.
- Mix all the dry ingredients thoroughly, then stir in the egg and butter. Feel free to use your fingers to mix thoroughly.
- Divide into 4 lots and mix in the flavourings separately.
- Using your hands, roll the mixture into tight balls and space out about 2 inches apart on the lined trays.
- Bake for 20 to 30 mins or until golden brown. Remove immediately and cool on a wire rack.
Makes about 40 cookies.