Oat Cookies
A versatile baking favourite.
SERVES
16
PEOPLE
PREP TIME
45
MINUTES
COOKING TIME
18
MINUTES
Ingredients
250g soft butter
50g golden caster sugar
100g light muscovado sugar
150g self-raising flour
½ tsp fine sea salt
225g porridge oats
250g hazelnuts, chopped
Method
Beat the butter and the two sugars until light and fluffy.
Stir the flour, salt, porridge oats and nuts together. Add these to the butter mixture and either combine with a wooden spoon or use a low setting on your mixer.
Roll the dough into a sausage shape and wrap it in baking parchment. Allow this to sit in the fridge for at least a half an hour to firm up. You can leave it overnight if you wish.
Preheat your oven to 180ÂşC/gas mark 4. Line two large flat baking trays with baking parchment.
Cut your sausage shaped dough into 16 discs and place them onto your two trays. Bake in the centre of your oven for about 18 minutes or until lightly golden.
Let the oat cookies sit on the baking sheet for at least 5 minutes before transferring them to a wire rack to cool.
You can store the oat cookies in an airtight container at room temperature for up to five days.
