These cookies are a fantastic alternative to the classic raisin and oat cookie. They are soft, chewy and oh-so-good. The spices and cranberries brings a Christmassy feel to them.
200g plain flour
200g porridge oats – ideally a mixture of whole & rolled
225g salted butter
225g brown sugar or honey
100g coarsely ground almonds
50g desiccated coconut
250g dried cranberries
1 tsp bicarbonate of soda
4 tsp ginger powder
2 tsp ground cinnamon
½ tsp ground nutmeg
4 tablespoons milk
Add milk only if required depending on consistency
- Preheat oven to 155 degrees Celsius gas mark 3.
- Mix the sugar and butter together, then add the rest of the dry ingredient together. If it is struggling to bind, then add one or two tablespoons of milk at a time to help to bring it together.
- Divide the mixture into equal pieces, around 35g each, or the size of a walnut and shape into round biscuits, slightly dome shaped.
- Place in the preheated oven and cook for 15-20 minutes or until cooked with a little brown hue.
Serving suggestion: With a nice cup of tea.