 |
| 3cm of yumminess |
Gingerbread man junior is biscuit-tastic at the moment. Definitely going through a phase. A healthy cookie recipe was required pronto. Netmums provided this one. It turned out really well, although I'm currently testing it to see if they freeze. I made it as described below, but, rolled the dough out between sheets of cling film and cut them out with a 3cm circular cookie cutter. This gave me loads of small sized healthy-ish cookies. At least they have no preservatives, trans fats or colourings, even if they are a little higher than ideal on the sugar front.
Oat & Raisin CookiesIngredients
50g Butter
50g Caster Sugar (I'm going to use 1/3 of this next time)
50g Wholemeal Flour
80g Oats
50g Raisins (I'm going to chop these next time as the small cookie cutter didn't cope with them well)
1 tbsp Honey
1 tsp Cinnamon
1tsp Baking Powder
50g Caster Sugar (I'm going to use 1/3 of this next time)
50g Wholemeal Flour
80g Oats
50g Raisins (I'm going to chop these next time as the small cookie cutter didn't cope with them well)
1 tbsp Honey
1 tsp Cinnamon
1tsp Baking Powder
1 Egg
Method
- Preheat the oven to 180c and grease a baking sheet.
- Mix the butter and sugar together till soft and then add the honey, egg & cinnamon. Beat all together.
- In a separate bowl add flour, baking powder, oats and raisins
- Add the flour mixture to the butter mixture and stir together.
- Place spoonfuls of the mixture onto the baking sheet - space each one out a bit so they don't stick together as they cook
- Bake for about 6 minutes till golden brown. They will still seem slightly soft but will set as they cool. Leave for about 2 minutes and then transfer to wire rack.
No comments:
Post a Comment