It feels like it’s been ages since I updated my blog so firstly I’d like to wish you all a happy April and now I’m going to share with you a cookie recipe that I LOVED from the Hummingbird Bakery Cookbook. I loved them and I felt like I was being partly healthy with the oats and the raisins. Give these cookies a go and see how you get on ♥
https://hummingbirdbakery.com/
Ingredients:
270g of butter
160g of sugar
160g soft brown sugar – I used light
2 eggs
1/4 teaspoon of vanilla extract
380g of plain flour
1 teaspoon of salt
1 teaspoon of bicarbonate of soda
1/2 teaspoon of ground cinnamon
110g of oats
220g of raisins – I used sultanas as we didn’t have any raisins, that worked!
Method:
○ Preheat the oven to 170°C/Gas 3
1) Put the butter and sugar in a mixing bowl and beat until light and fluffy – you can use an electric whisk if you’d prefer.
2) Add the eggs 1 at a time, mix well. Add the vanilla.
3) Sift the flour, salt, bicarb and cinnamon in to the butter and beat until combined then add the oats and mix it all together.
4) Stir in the raisins ( or sultanas) until they’re evenly dispersed.
5) Arrange equal amounts of the dough on to prepared baking trays. Space each cookie a little apart. Bake in the oven for about 12 minutes, until golden brown and firm.
6) Leave the cookies to cool slightly before moving them on to a cooling rack to cool completely.
Be warned..they’re moreish! x
With a Hint of Lemon 