STICKY OAT COOKIESFriday, March 07, 2014
When I was young we lived in a cafe where my Mum cooked delicious things. Her desert display was something to be seen, believe me, and on the top shelf of that display were plates of cakes and yummy bakes. One of the ones I remember the most were Florentine biscuits (Great recipe for Florentine Biscuits here).
These Sticky Oat Cookies are a simpler version of a Florentine Biscuit with lots of golden syrup which, is enough to make me smile any time!
Golden syrup is liquid sunshine you know? I love using it in baking. It can also be found on porridge, pancakes, toast and then simply eaten from a spoon in this house.......
WHAT IS IT: Golden syrup is a pale treacle. It is a thick, amber-coloured form of inverted sugar syrup, made in the process of refining sugar cane or sugar beet juice into sugar, or by treatment of a sugar solution with acid. It is used in a variety of baking recipes and desserts.
STICKY OAT COOKIES
- 175g butter
- 175g soft brown sugar
- 100g golden syrup
- 85g plain flour
- ½ tsp bicarbonate of soda
- 250g jumbo porridge oats
- 1/4 tsp cinnamon
- 1 tsp ginger
- 150g raisins
- 2 tbsp boiling water
- 1 medium egg, beaten
- Heat the oven to 320 F. Line several baking sheets with baking parchment.
- Warm the butter, sugar and golden syrup in a large saucepan over a medium heat until the butter has melted.
- Stir in the flour, bicarbonate of soda, oats, cinnamon, raisins, ginger and cinnamon, then add the water and finally the egg.
- Drop spoonful’s of the mixture onto the baking sheets allowing plenty of space for spreading (the size of the spoonful’s can be little or large- I used huge ones this time to create huge cookies but the bigger the spoonful the bigger the spread, so give them plenty of space!)
- Bake for 15-20 minutes until golden- they will still be sticky and chewy!
- Allow the cookies to cool on the trays.
When storing these make sure you keep them separated with baking parchment as they have a habit of sticking together!