Flahavans Oat and Raspberry cookies
Makes 12
Ingredients
- 120g Flahavan’s Progress Oats
- 2 tablespoons almond butter or peanut butter
- 3 tablespoons brown sugar
- 1 banana mashed
- 100g of raspberries
Method
- Preheat oven to 180”C.
- Combine, oats, brown sugar, banana and almond butter in a bowl and mix thoroughly.
- Gently fold in the raspberries
- Form dough into small balls.
- Press the balls of dough slightly with your palm
- Bake for 12-15 minutes
- Let them sit for 10-12 minutes to before serving.
Fresh Fruit Cookies
Ingredients
300g/10oz Odlums Cream Plain Flour
150g/5oz Butter (room temperature)
150g/5oz Caster Sugar
1 Medium Egg (beaten)
Few Drops Vanilla Essence
Topping
250ml Carton Fresh Cream (whipped)
Fresh Fruit in Season
Method
- Preheat oven to 180°C/350°F/Gas 4. Lightly grease large flat baking trays.
- Beat the butter and sugar together until light and creamy. Add the eggs and vanilla essence and mix well.
- Gradually add the flour and mix until dough is formed. Wrap and chill for an hour.
- Roll the dough out on a lightly floured board to a thickness of 3 – 4mm.Cut with large round cutters of choice. Dip the cutters into flour before each use.
- Arrange them on prepared tins/trays and bake in a central oven position for about 12 minutes or until firm and golden brown. Leave to cool for 10 minutes then transfer to wire tray to cool.
- When cold decorate with a layer of fresh cream and fruit of your choice!
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