Oat cookies recipe 20 Apr
Ruth from Wooden Spoon and Whisk has shared this delicious oat cookie recipe with us! Perfect for some home baking with little ones.
175g Self Raising Flour
75g Porridge oats (normal-sized oats are ok you don’t need to use jumbo oats)
175g granulated sugar
1 tsp bicarbonate of Soda
1 tsp baking powder
2 level tbs golden syrup or maple syrup
With help from an adult, preheat your oven to 180°C/350°F or 160°C fan oven, gas mark 4.
Melt in a pan the butter and golden syrup stir until the syrup and butter are combined. This will get very hot so take care.
Put into a mixing bowl the rest of the ingredients and stir with a round-bladed knife to mix them together. Make a well in the middle of the dry ingredients and slowly pour all the melted syrup and butter mix. Use the knife to mix the ingredients together until they are all combined. It is not a firm dough it is quite soft and as long as all the ingredients are combined, and none of the dry ingredients are visible the dough is fine and ready to use.
Turn the mix out onto a board and divide them up into 20 even pieces.
Roll them in the palms of your hand to make small balls (Make sure the dough is cool enough for you to do this) Place them on to a non-stick or lined baking tray not too close together as they will spread. Flatten them a little bit.
Place in the middle of the oven for 12-15 minutes until they are golden brown.
Take out of the oven when cooked and leave on the tray until totally cold.
Keep cookies in an airtight tin.