Lots of goodies in this soft cookie. These large cookies are smothered with sultanas and have a hint of lemon in the oaty mixture too.

Oat and Sultana Cookies

12 cookies
  • Preparation time: 20 minutes
  • Cooking time: 12–15 minutes
  • Standing time: 5 minutes
  • Ingredients
  • 115 g (4 oz) butter, softened (½ cup, or 1 stick)
  • 85 g (3 oz) light muscovado/soft light brown sugar (⅓ cup)
  • 1 egg, medium (U.K.)/large (N.A.)
  • 140 g (5 oz) rolled oats (1⅓ cups)
  • 55 g (2 oz) self-raising/self-rising flour (½ cup)
  • ¼ tsp baking powder
  • 1 lemon, zest only
  • 85 g (3 oz) sultanas (⅓ cup)
  • 1 tbsp maple syrup
  • Method
  • Preheat the oven to 190°C (375°F) (gas 5).
  • In a large bowl, cream together the butter and sugar using an electric hand whisk until the mixture is pale and fluffy.
  • Beat in the egg until combined.
  • Now, using a wooden spoon, stir in the oats, flour, baking powder, lemon zest, sultanas, and maple syrup.
  • Dust a work surface with a little flour and then make 12 even-sized balls from the mixture.
  • Place them on one large or two smaller baking sheets, spacing them well apart.
  • Bake for 12–15 minutes until golden in colour.
  • Leave to cool on the sheet for 5 minutes and then transfer to a wire rack to cool completely.
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