Once again, it's bake off day and I've made these deliciously comforting batch of chewy raisin and oat cookies. Perfect for a rainy morning for breakfast with a cuppa or to help cure those afternoon munchies. These take very little time to make and the smell of these baking is quite frankly, heavenly!
What you'll need:
(Makes about 8 small cookies - yes there is one missing from the photo, I couldn't resist!)
-100g Gluten free oats
-50g Ground almonds
-150 Mixed fruit (sultanas, raisins & currants)
-3tbsp Agave nectar
-90g Dairy free butter (sunflower butter) Tip: It'll be easier to mix the butter if it is at room temperature.
-1/2 tsp Baking powder
How to make:
Pre-heat your oven to 180 fan
Quite simply, measure out all your ingredients and place them into a big mixing bowl. Mix thoroughly until all the butter is evenly distributed and until you've got a sticky consistency. Then take a spoonful of mixture and roll into a ball using your hands, then firmly press down (in your palms) to form a cookie shape (see left pic), then place onto a baking tray lined with baking parchment paper. Pop them into the oven for 15-20 minutes until golden brown, then allow to cool for around 5-10 minutes on a cooling rack.
Hope you love these as much as I do!
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