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Wednesday, 18 December 2013

Oat and Raisin Cookies

Recipe base from Hummingbird Bakery book.

I have made this recipe several times, and only just realised with my last bake that I was meant to use dark brown sugar, rather than light brown.


I can't say that it has been hurt by the use of the light muscovado sugar.


They always seem to be a bit different when I make them, at least different to the image I have in my head! I don't think they have ever looked like they do in the picture. I would like to say that it is down to the non-use of dark muscovado sugar, however I am not convinced that this is the reason.


This time I added a little bit of cardamom, perhaps 1/5 teaspoon, however perhaps I would add a bit more next time, as I couldn't taste it at all.


They were still delicious.


I baked six to a tray at 170°C for 13 minutes, which was a minute longer than recommended. This was because despite flattening the ball shaped dough with the back of a wet fork, they didn't spread very far, and I wanted to ensure the centres were baked through.


The recipe said it would make 24 cookies; I made 35.

I would like to say that I am not making my Hummingbird Bakery cookie the 'correct' size, however the recipe also recommends just four baking trays, and to use just this, I would have to increase the cookies by approximately 50%, and I cannot see how six of that size would adequately fit on to the baking tray... unless my baking tray is small?? Nah, it's standard.


Batch made in a fan oven - 24 cookies exactly!
Available at Samara's Baked Goods