Monday, July 02, 2012

Oat and Sultana Cookies

Mr P asked me to make some oat biscuits so I delved into my biscuit books and once again have taken a recipe from Miranda Gore Browne's book. Really easy to make and they are gorgeous to eat. They have comfort food written all over them. I especially like adding the Horlicks to the mix as it gives such a lovely malt flavour.


125g unsalted butter room temp
100g soft light brown sugar
50g caster sugar
100g horlicks
175g plain flour
25g porridge oats
1/4 tsp bicaronate of soda
150g sultanas
3 tbsp milk


Baking tray
Baking powder
Electric whisk

Makes about 20ish

First preheat your oven to gas mark 4 and then prepare you baking trays with baking paper.

Next, put both sugars and the butter into a bowl and cream for about a minute. Then add all the ingredients except the sultanas into the bowl. Mix till well combined and then put in the sultanas.

Gradually add the milk one table spoon at a time and mix it in till a dough forms.

Now roll the dough into balls about the size of a golf ball. I used an ice cream scoop to try and get a consistent lot of balls. Then keeping them well spread out, place on your baking sheet and flatten a bit.

Pop in the oven for 12-14 minutes. When done they will still be soft so leave them to harden for a few minutes on the tray. Then move them to your cooling rack when they have firmed up.

We found it hard to wait for them to cool before munching on them as they taste amazing still warm with a glass of milk. Make sure to store them in an air tight container and are best to eat of day of baking. Definitely my favourite biscuits so have baked so far.


Anonymous said...

Excellent use of balls, Mrs P! These look great.

- Matt