Oat & raisin cookies
Fancy a bit of baking? Whip up these delicious cookies.
Low Fat Spread
Billington's Unrefined Golden Caster Sugar
Light Brown Sugar
Egg, whole, raw
1 medium, raw
½ teaspoon(s), level
White Self Raising Flour
- Using a stand mixer, cream the low-fat spread, caster sugar and light brown soft sugar in a large mixing bowl until smooth and thick. Beat in the egg and vanilla extract, then sift in the self-raising flour and a large pinch of salt and mix until just combined. Add the porridge oats and raisins to the mixture and mix until combined. Cover and chill for 3 hours.
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Line 2 baking sheets with baking paper. Form the mixture into 16 walnut-sized balls and put them on the sheets, leaving plenty of room for the cookies to spread. Use the back of a wet spoon to flatten the tops of the cookies slightly, then bake for 10-12 minutes or until golden at the edges.
- Leave the cookies on the baking tray for 5 minutes to firm up, then transfer to a wire rack to cool completely.