This cookie recipe is easy to make and they taste delicious.
You could make a batch and freeze the dough to cook later.
Ingredients
100g unsaturated fat spread
25g light muscovado sugar
2 x 15ml spoons clear honey
100g self-raising flour 100g oats 50g raisins
¼ x 5ml spoon mixed spice
Equipment
Weighing scales
Baking sheet
2 x Saucepan or microwave-safe bowl
Measuring spoons
Tablespoon
Wooden spoon
Fork Pan stand
Oven gloves
Wire rack
Greaseproof paper 5cm round cutter (optional)
Instructions
- Preheat the oven to 170°C/150°C fan or gas mark 3.
- Line the baking sheets with greaseproof paper.
- Turn on the hob to a low heat. Place the spread, sugar and honey in a saucepan and stir until melted. If you have a microwave, place in a microwave-safe bowl and heat on high for 1 minute (timing based on an 800W microwave).
- Stir in the flour, spice, oats and raisins. Mix well. Allow to cool for about 5 minutes.
- Roll tablespoons of the mixture into balls and flatten down onto the prepared baking sheet. This should make around 12. Space them well apart.
- Flatten the tops slightly with a fork.
- Bake for 15 minutes until golden brown and crisp on the base.
- Leave to cool on the wire rack.
Skills used include:
Weighing, measuring, mixing/combining, rolling, melting, microwaving and baking.
Top Tips
- To make an even shape, use a 5cm round cutter.
Something to try next time
- Replace the raisins with 50g of dried cranberries or cherries for a different flavour.
