Thursday, 16 June 2016

scrummy oatmeal cookies with raisins & coconut

Dear readers, I know I’ve been neglecting you a little these past couple of months but it certainly isn’t for want of trying. I’ve just been so busy planning other things and you know life sometimes gets in the way. This isn’t to say I haven’t been cooking or eating. Believe me that never stops! With the onset of summer, albeit a very British one where we have a lucky hour here and there, food has taken centre stage at festivals and markets. I’ve been to a few food festivals including one on the Southbank and literally haven’t stopped eating. In between markets and festivals I’ve visited family and friends in Birmingham and Stroud (Gloucestershire). It’s nice to get out of London every now and again.

In other news, I’ve started to make my own chutneys based on family recipes. Yay! It’s something I’ve always wanted to do. Although still in the early stages it’s great fun starting up a business – especially something involving food. I seriously didn’t know there would be a 101 things to learn and do. However as some of the biggest entrepreneurs say it’s best to just start than stay in the planning stage and I truly believe that trial and error eventually leads to results. Anyway, I’m not planning to take over the world but just carve out a little niche for myself. You can check out my new site The Eastern Pantry where I’ll be posting stuff ad hoc. In the meantime here’s a delicious recipe for oatmeal cookies that I have already made twice and just love. Until next time!

Ingredients (makes 12)
60g plain flour
60g rolled oats
80g salted butter
120g sugar
½ tsp ground cinnamon
¼ tsp ground ginger

Preheat oven to gas mark 6

Chop chilled butter into small cubes and place in a bowl. Add flour and mix with your fingertips to form a crumble texture.

Add the oats, sugar, spices and raisins and coconut and mix thoroughly until everything is incorporated and you have a firm dough.

Divide mixture into 12 pieces and roll between your palms into ball and flatter slightly.

Place on a baking sheet about 1.5 inches apart and bake 10-12 mins until deep golden.

Cool for a few minutes before removing with a spatula to a cooling rack. Eat warm or when cooled. Store unto 4-5 days once completely cooled in an airtight container. 

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