Oaty Cranberry and Orange Cookies approximately 12 cookies
Grated zest of 1 orange
100g plain white flour, sieved
50g wholemeal flour
50g dried cranberries, roughly chopped
50g rolled porridge oats
Preheat the oven to 190 degrees C, gas mark 5. Cream the butter and sugar with an electric hand whisk or wooden spoon until light and fluffy. Beat in the egg yolk and orange zest and mix in the cranberries. Stir in the flours, making a soft, but not sticky dough.
Roll the mixture into ball-shaped pieces roughly the size of a walnut. Drop the cookie mixture into a bowl of oats and press them gently in the oats, to coat both sides of the cookie.
Place each cookie on a greased baking sheet and press lightly with a fork to flatten. Bake for 10-12 minutes until the cookies are lightly browned. Leave to cool for a minute or two on the baking sheet before removing to a cooling rack.
100g plain white flour, sieved
50g wholemeal flour
50g dried cranberries, roughly chopped
50g rolled porridge oats
Preheat the oven to 190 degrees C, gas mark 5. Cream the butter and sugar with an electric hand whisk or wooden spoon until light and fluffy. Beat in the egg yolk and orange zest and mix in the cranberries. Stir in the flours, making a soft, but not sticky dough.
Roll the mixture into ball-shaped pieces roughly the size of a walnut. Drop the cookie mixture into a bowl of oats and press them gently in the oats, to coat both sides of the cookie.
Place each cookie on a greased baking sheet and press lightly with a fork to flatten. Bake for 10-12 minutes until the cookies are lightly browned. Leave to cool for a minute or two on the baking sheet before removing to a cooling rack.
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