Here is the recipe for Oatmeal prune cookies
INDREDIENTS- 250g unsalted butter, softened
- 200g light brown sugar
- 100g caster sugar
- 1 egg
- 1½ tsp vanilla extract
- 200g plain flour
- 1 tsp bicarbonate of soda
- 1 tsp cinnamon
- 1 tsp salt
- 200g ground oats (if unavailable, use jumbo)
- 200g prunes, pitted and roughly chopped
- Zest of 1 orange
METHODS
- Cream the butter and sugars until well combined but not light and fluffy. Add the egg and vanilla and mix well.
- In another bowl, whisk together the flour, soda, cinnamon, salt, and oats. Add the dry mixture, along with the prunes and orange zest, to the creamed butter mixture and mix to combine.
- Spoon heaped tablespoons of the mix on to a paper-lined tray that will fit in your fridge.
- Leave a bit of space between each cookie, as they will double in size when baked.
- Chill them while you preheat the oven to 180C/350F/gas mark 4.
- You can also pop them in the freezer at this point if you want to bake them later.
- If you are baking from frozen, allow the cookies 5-10 minutes out of the freezer before putting them in the oven. Bake for 18 minutes.
- The centre should be slightly soft and under-baked while the edges go golden and crisp. Remove from the oven and allow to cool for 10 minutes before serving.
- These cookies will keep up to 5 days in an airtight container.
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