Sultana and oats is a great combination. I’ve already covered them in the guise of flapjacks and today I’ve knocked up a batch of cookies.
The great thing about oatmeal sultana cookies is that you can almost imagine that they are good for you, so you can easily have two or three without feeling too guilty. Today’s recipe is the type that are made with quite a lot of butter and sugar but no egg, so they come out of the oven wonderfully dense and chewy but with crisp edges. In my view, the key is to use rolled oats and juicy sultanas (rather than just raisins).
This is a quick and easy recipe – as it contains no egg, you can easily rustle up a small batch in next to no time. The lack of egg also means you get a great cookie dough you can munch on without the tiresome baking bit (if that’s your thing).
For the cookies (makes around 40):
• 175g light brown sugar (or a mixture of white and dark brown sugar)
• 175g butter
• 2 tablespoons golden syrup
• 200g plain flour
• 125g rolled oats
• 100g sultanas
Preheat the oven to 175°C.
Cream the butter, sugar and golden syrup until fluffy. Add the flour and mix well.
Fold in the oats and the sultanas.
Roll walnut-sized pieces of the dough into balls. Place on a baking sheet and flatten to around 1cm thick.
Cook for 8-10 minutes until lightly browned. If the cookies have spread, you can push the edges back while the cookies are still warm.
Worth making? Yes – this is a really easy recipe. Once you know what you’re doing, you can go from empty bowl to a tray of cookies ready to go into the oven in about 15 minutes, which is less time that it would take to go to a shop and buy some. This recipe can also be tweaked according to preference – use dried fruit of your choice, or replace sultanas with chocolate chips. You can also add a little spice (cinnamon or nutmeg) which goes well with the buttery, caramalised cookies. I have also successfully frozen balls of the mixture – just allow to defrost and bake as usual. Simple!