Easy to make and real crowd pleasers, this recipe was originally developed by Jayne Annan, Course Co-ordinator, and has become a firm favourite in Vaughan's Cookery School. You are likely to be offered them (or a variation|) with your coffee when you arrive for a class. The basic recipe is easily adapted. Think of what you like in your cookies and replace the apricots and raisins with whatever you makes you smile (or you have in the cupboard!)
Teenagers, in particular, opt for chocolate chips, whereas pistachios and sour cherres give an interesting colour combination, as well as taste and texture. Substitute the butter for dairy free spread for vegans and a gluten free plain flour blend for coeliacs. Whilst sweet, buttery things may never be described as 'healthy' food in conventional terms, something sugary and delicious is always good for the soul and, therefore, our well-being. These contain brown sugar - more nutrients than highly processed and bleached white sugar plus oats - known to be highly nutritious, lower cholesterol and provide a good source of fibre. SO, what's stopping you? Get baking ...
75g soft brown Sugar
100g self raising flour
6 apricots, chopped
- Set oven to 180/ gas 4
- Grease 2 baking sheets.
- Chop the apricots into bits (scissors easiest way).
- Cream butter and sugar in a bowl until soft and creamy.
- Sieve in the flour.
- Add the oats, apricots or chocolate chips and raisins and mix together until it forms a rough ball.
- Flour hands.
- Using a dessert spoon, take a spoonful of mixture and roll into golf ball sizes.
- Put on the baking sheet and leave room to spread.
- Flatten slightly with back of spoon or fork
- Bake for about 15 minutes until golden brown.
- Leave to stand for 5 mins before trying to put them on a cooling rack.
- Chocolate chips – milk, dark or white
- Chopped walnuts or almonds