Be my Valentine cookies

MAKES 18 SMALL COOKIES WHAT YOU’LL NEED

200g Taste the Difference raisins nuts & honey granola

50g Taste the Difference whole rolled porridge oats

50g raisins

65g acacia squeezy honey 100g butter

1 tsp baking powder 1mediumegg

Zest from 1 lemon

1 tsp vanilla bean paste

For the icing

2-3 Tbsp No.1 Kombucha Ginger & Turmeric

50g icing sugar

METHOD

Blitz 50g of the granola until a flourlike texture has formed. Add this to a bowl with the softened butter, vanilla bean paste and honey. Lightly cream until just combined.

Using clean hands, roll the cookie dough mix into balls about the size of a ping pong ball; you should get about 18. Chill in the fridge for at least 30 minutes.

Pre-heat the oven to 180°C/fan 160°C/gas mark 4. Place the cookie dough balls onto a baking tray lined with parchment paper.

Press each ball down to give a rounded shape — these cookies wont spread much, so it helps to shape them at this stage. Bake cookies in 2-3 batches in the middle of the oven for 12-16 minutes.

Whilst the cookies are baking, prepare the icing. Sift the icing sugar into a bowl then carefully pour in about 2 tbsp of the kombucha. You’ll want a thick pourable consistency. Add up to another tablespoon if it needs to be a little thinner.

Check the cookies at the 12 minute point.

When they’re lightly golden around the edges, with a slight give in the middle, they’re done.

Once the cookies are cool, drizzle over the icing in a zigzag pattern freehand or using an icing bag.