Monday, December 22, 2008
OK, after Skinny Pizza, here are some skinny cookies. I had not intended for them to be so penyet (flattened) but it's a happy accident. These are my first cookies and being the noob that I am, I shaped them (prior to baking) like, well, cookies instead of balls. They simply spread out. But that also meant they were all thinly crispy, and I love that!
I got the recipe off Nigella's website but it's not her creation. It's a reader-submitted recipe called My Mom's Oat Cookies (my notes below added in green). Irresistibly tasty and so easy to make! You basically mix all the ingredients together and bake for just 15 mins.
4 oz/100g self raising flour
4oz/100g porridge oats (I used a high protein muesli mix)
½ level teaspoon bicarbonate of soda
4oz/100g butter or margarine (I think it can be less, cookies are slightly oily)
4oz/100g granulated sugar (this is very sweet, you can halve this and it's still OK)
1 rounded tablespoon golden syrup (honey works fine too)
1. Heat the oven to gas mark 4 or 180 c
2. Grease on large baking tray with butter or margarine. (I used two trays for 8 large cookies)
3. Mix flour, oats, and bicarbonate of soda together in a bowl put to one side.
4. Put margarine or butter, sugar and golden syrup in a saucepan and heat on a low heat until butter and sugar are melted, stir occasionally, take off heat and stir in the oat mix, beat well with a wooden spoon.
5. Scoop dessertspoons of mixture up and make into ball shapes (d'oh! I shaped them like cookies) and place on a greased baking tray when the tray is full slightly flatten the balls out with the back of the dessert spoon.
6. Cook in the oven for 15 minutes, when ready remove from the oven and leave to cool on the baking sheet for 5 mins before moving onto a wire rack.
7. Repeat and do the same until all the mixture has been used up.
8. Serve with a cup of tea any remaining biscuits can be kept in an airtight tin for about a week (if they last that long)
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