Saturday, 9 November 2013

Hazelnut Raisin Oat Cookies


Hazelnut Raisin Oat Cookies

The freshly baked aroma of these Hazelnut Raisin Oat Cookies are to die for and they are simple to make. If you are trying baking for the first time then these cookies are an ideal choice. The crunchiness when you bite into the cookie for the first time is wonderful, the raisins add the juicy part with the honey and hazelnuts adding nice combinations of taste. Hazelnuts add that crunchy texture and if you toast them for around 5 minutes they will release even more nutty flavour. You will need minimal equipment for this bake although a hand held electric mixer is very useful.

Ingredients + Method for Hazelnut Raisin Oat Cookies

Hazelnut Raisin Oat Cookies
makes around 15 large cookies: 20 minutes prep: 10 to 15 minutes bake: Freeze for up to 8 weeks

100g hazelnuts
100g unsalted butter, softened
200g light brown sugar
1 egg beaten
1 tsp vanilla extract
1 tablespoon of runny honey
125g self raising flour, sifted
125g jumbo porridge oats
pinch of salt
100g raisins
some milk if required

Preheat oven to 190 C
Toast the hazelnuts for 5 minutes to loosen the skins, once toasted rub together in a clean tea towel to take off the skins, do this while still hot. Once cooled roughly chop hazelnuts and set aside.

Cream the butter and sugar until smooth. Add the egg, vanilla and honey, beat until smooth. Combine the flour oats and salt in a separate bowl and mix together.

Stir the dry mixture in with the honey butter mix and combine thoroughly. Add the chopped nuts and raisins and mix until evenly distributed.

If the mixture is to stiff then add some milk so that it is more pliable. Now roll pieces into walnut size balls or slightly larger if you want bigger cookies, just remember these will spread during the baking process. Place on your prepared baking tins and press down slightly with your fingers or the back of a teaspoon  and bake for around 10 to 15 minutes.

Check the cookies after 10 minutes, you don't want to over bake the cookies as they will go to hard when cooled down.

You can make the dough for these cookies the day before and chill overnight... better flavour. these cookies will easily last a week in an air tight container, or you can freeze for up to 8 weeks.




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