A breakfast option for those on the go from the off
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.