Ingredients for 16 servings
1 large (US extra large) egg, beaten
2.5ml/ ½ teaspoon bicarbonate of soda (baking soda)
50/ 2oz chewy toffees, coarsely chopped
50g/ 2oz dried apple rings, coarsely chopped
75g/ 3oz/ ⅔ cup plain (all-purpose) flour
90g/ 3 ½ oz/ ½ cup sugar
150g/ 5oz/ 10 tablespoons of unsalted (sweet) butter 175g/ 6oz/ scant 1 cup light muscovado (brown) sugar
250g/ 9oz/ 2 ½ cups rolled oats
Pinch of salt
Directions
Preheat the oven to 180°C/ 350°F/ Gas 4. Line two or three baking sheets with baking parchment.
In a large bowl, beat together the butter and both sugars until light and creamy. Add the beaten egg and beat well until thoroughly combined.
Sift together the flour; bicarbonate of soda and salt. Add to the butter; sugar and egg mixture and mix in well. Finally add the oats, sultanas, chopped rings and toffee pieces and stir gently until just combined.
Using a large tablespoon, place heaps of the mixture well apart on the prepared baking sheets to allow room for spreading during baking. Bake for about 10-12 minutes, or until lightly set in the centre and just beginning to brown at the edges.
Remove the cookies from the oven and leave to firm up on the baking sheets for a few minutes.
Using a metal spatula, transfer the cookies to a wire rack and leave to cool completely. Store in an airtight container for 3-4 days.
Energy 249 kcal/ 1047 kj; Protein 3,1g; Carbohydrate 38,8g, of which sugars 23,2g; Fat 10,1g, of which saturates 5,3g; Cholesterol 32mg; Calcium 34mg; Fibre 1,3g; Sodium 79mg
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