Oat & Raisin Goodness Cookies
Makes 10 (so it might be worth doubling the recipe)
- 110g softened butter
- 50g white spelt flour (if you don't have this any flour would do – ideally gluten-free)
- 1 small egg, beaten
- 50g honey (if low on iron you could use blackstrap molasses)
- ¼ tsp cinnamon
- ¼ tsp ginger
- ½ zest of an orange
- 20g raisins
- 20g dried apricots, roughly chopped
- 70g rolled oats (use gluten-free, if necessary)
- ½ tsp baking powder
- 20g desiccated coconut
- ½ a banana, mashed
- Preheat the oven to 180C and line a baking sheet with silicone or non-stick parchment.
- By hand or with electric beaters, start to soften the butter for a few minutes.
- Slowly add the egg. If it begins to curdle at all just add a spoonful of the flour to help bring it back.
- Then add the honey and molasses.
- Then fold in the flour, baking powder and everything else.
- Pop into the fridge to firm the mix up a bit.
- When firm, take tablespoons or walnut-sized pieces and place on a baking sheet lined with silicone or non-stick parchment paper. You can either leave as balls or squash down flat to make a more flatten biscuit, both are delicious. The balls result in a more solid thick cookie and the squashed more of a delicate biscuit.
- Cook on the top shelf for 15-ish minutes until golden.