British Dietetic Association,
5th Floor, Charles House,
148/9 Great Charles Street Queensway,
Milk, oats (gluten), wheat (gluten) *
* Presence of allergens can vary by brand - always check product labels. If you serve food outside the home you must make allergen information available when asked.
This cookie recipe is easy to make and they taste delicious. You could make a batch and freeze the dough to cook later.
100g unsaturated fat spread
25g light muscovado sugar
2 x 15ml spoons clear honey
100g self-raising flour
¼ x 5ml spoon mixed spice
Baking sheet x 2
Saucepan or microwave-safe bowl
5cm round cutter (optional)
1. Preheat the oven to 170°C/150°C fan or gas mark 3.
2. Line the baking sheets with greaseproof paper.
3. Turn on the hob to a low heat. Place the spread, sugar and honey in a saucepan and stir until melted. If you have a microwave, place in a microwave-safe bowl and heat on high for 1 minute (timing based on an 800W microwave).
4. Stir in the flour, spice, oats and raisins. Mix well. Allow to cool for about 5 minutes.
5. Roll tablespoons of the mixture into balls and flatten down onto the prepared baking sheet. This should make around 12. Space them well apart.
6. Flatten the tops slightly with a fork.
7. Bake for 15 minutes until golden brown and crisp on the base.
8. Leave to cool on the wire rack.
Skills used include:
Weighing, measuring, mixing/combining, rolling, melting, microwaving and baking.
Replace the raisins with 50g of dried cranberries or cherries for a different flavour.