A delicious, crunchy, traditional and utterly moreish cookie/biscuit, loaded with oats. The ingredients, except the butter, can be easily layered in a glass jar and as such, they make a wonderful gift, either for Christmas or, indeed, at any time of the year.
Preheat oven to fan oven 160°C /180°C/350°F/Gas 4
Your butter needs to be at room temperature. If it is fridge cold, slice thinly into a mixing bowl and set on one side until soft enough to whisk – around 10 – 30 minutes depending on the temperature of the room.
Beat the butter with a whisk until light and fluffy.
Add the contents of the jar and stir to mix thoroughly.
Use an ice cream scoop to divide into cookies (10 – 15 cookies for the smaller size jar or 20 – 30 cookies for the larger size jar), depending on the size of the scoop. Press the mixture firmly into the scoop with your fingers to ensure the dough is compact and sticks together. Scoop out directly onto baking trays.
Bake in the centre of the oven for 10 minutes.
Remove from the oven and flatten gently with a palette knife.
Put back in the oven and continue to cook for a further 10 – 15 minutes until very lightly browned and slightly risen and spread out.
Leave to cool on the tray for 5 minutes and then transfer to a cooling rack.
Equipment:
Alternative way to shape and cook the cookies:
You can make a cookie log and slice -