CHEF

A break­fast op­tion for those on the go from the off

The Herald Magazine - - CONTENTS - GRAEME CHEEVERS Graeme Cheevers is head chef at Martin Wishart at Loch Lomond within Cameron House Ho­tel. Visit mwlochlomond.co.uk or call 01389 722504

IF you need to eat break­fast on the hoof then these cook­ies will knock shop­bought equiv­a­lents into a cocked hat. Here I use my favourite dried fruits – cran­ber­ries, blue­ber­ries and cher­ries. You could also snack on these bis­cuits through­out a busy work­ing day; they’ll keep you sat­is­fied and full of en­ergy for hours.

OAT­MEAL AND BERRY COOK­IES

Makes 30 pieces

300g un­salted but­ter 265g de­mer­ara sugar 50g dried cran­ber­ries 50g dried blue­ber­ries 100g dried cher­ries 75g golden syrup 250g flour 200g rolled oats 10g salt 10g bak­ing pow­der

Set the oven to 170C/150C fan/gas mark 3.

Soften the but­ter by beat­ing it well in a large mix­ing bowl, then add the de­mer­ara sugar. Beat the mix­ture un­til it is light and fluffy.

Next add the berries, cher­ries and golden syrup and mix evenly. Fin­ish the mix­ture by adding the flour, rolled oats, salt and bak­ing pow­der. Com­bine and mix the dough for two min­utes be­fore tip­ping it out on to a lightly floured work sur­face.

Roll the dough into a long cylin­der shape. Cut the dough into discs around 1.5cm thick weigh­ing ap­prox­i­mately 30g each and place them on to a bak­ing sheet lined with grease­proof pa­per, mak­ing sure there is plenty of space in be­tween each cookie. Place the bak­ing sheet in the oven for 20-25 min­utes un­til the cook­ies are golden brown. Re­move the cook­ies from the oven and place them gen­tly on to a wire rack to cool.

PHO­TO­GRAPH: ALAN DON­ALD­SON

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