Gelsomina Esposito
Prep Time – 10 minutes, Cooking Time – 15 minutes. Makes 24 to 28 cookies.
INGREDIENTS
- 100g butter
- 100g caster sugar
- 2 tbsp honey
- 2 eggs
- 2 tsps ground cinnamon
- 100g wholemeal flour
- 2 tsps baking powder
- 160g porridge oats
- 100g Sun-Maid California raisins
METHOD
1) Heat the oven to 180°C/350°F/Gas Mark 4 and grease a large baking sheet
2) Mix, in a large bowl, the butter and sugar together until soft, then beat in the honey.
3) Add the egg and cinnamon and mix well.
4) Combine, in another bowl, the flour, baking powder, oats and raisins and mix together.
5) Add to the butter mixture.
6) Drop heaped dessert spoonfuls of the cookie dough onto the baking sheet and bake for 10 to 12 minutes or until lightly golden. When you remove the cookies from the oven they should be golden, but still soft to the touch.
7) Cool on the tray for 5 minutes, before transferring them to a wire rack to cool completely.
- This recipe has been brought to you by Sun-Maid California Raisins: sunmaid.co.uk
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