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Cinnamon, Oat & Sultana Cookies |
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Dairy free
Suitable for vegetarians
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Number of servings: 30
Preparation time: 5-10 minutes
Cooking time: 8-10 minutes |
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These moorish cookies are chewy and moist and are excellent as a teatime snack.
Makes 30
85g Pure spread softened
75g white sugar
85g light brown sugar
1 medium egg
2.5 ml vanilla essence
75g plain flour
1/2 tsp bicarbonate of soda
1/2 tsp ground cinnamon
A pinch of salt
110g rolled oats
75g sultanas
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1. Preheat oven to 190°C/Gas Mark 5
2. In large bowl, cream together the Pure spread, white sugar and brown sugar until smooth before beating in the egg and vanilla essence until fluffy. Fold together the flour, baking soda, cinnamon and salt and gradually beat into the Pure spread mixture. Finally, stir in the oats and sultanas.
3. Using a teaspoon, drop the mixture onto un-greased cookie sheets.Bake for 8 to 10 minutes in the preheated oven, or until golden brown. Wait 5 minutes before removing from sheet to wire rack. Cool completely
Cook's tip: These cookies make a great topping when crumbled over Soya ice cream or custard.
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