Method
Step 1:
Preheat the oven to 150°C (fan 130°C, gas mark 2). Line 2 baking sheets with baking paper.
Step 2:
Combine flour, oats, cinnamon, sugar, raisins and nuts in a large bowl.
Step 3:
Melt butter in a small saucepan over a low heat and add combined bicarbonate of soda and the boiling water and honey.
Step 4:
Stir the warm butter mixture into dry ingredients. Roll level tablespoons of mixture into balls, place on prepared trays leaving space for spreading during baking. Press down ever so slightly with the back of a spoon.
Step 5:
Bake for about 20 minutes, cool on the trays for 5 minutes before transferring to a wire rack.
Ingredients
- 150g Allinson's Plain White Flour
- 90g Porridge oats
- 2 tsp Cinnamon
- 200g Billington's Unrefined Golden Caster Sugar
- 90g Raisins
- 70g Ground Almonds
- 125g Unsalted butter
- 2 tbsp Honey
- 1/2 tsp Bicarbonate of soda
- 2 tsp Boiling water
- 150g Allinson's Plain White Flour
Utensils
- 2 baking sheets
- Parchment paper
- Wire cooling rack
Recipe Reviews
I used Lidl cherries and berries with some raisins and halved the sugar. I always wash dried fruit before use so added them with the melted butter. Cooked at a slightly higher temperature to brown them a little more. Enjoyed by everyone and will make them again.
Lovely simple recipe, amazing results. Crispy and chewy with a great flavour. Easy to make vegan too, using dairy free margarine in the place of butter.
Made these with my year 9 class and they loved them - I did too. Very popular teacher afterwords!
Cookies were very good with crisp crunchy edges and softer towards the centre. Just the right amount of sweetness. Will go down really well this Christmas!!
Ingredients
- 150g Allinson's Plain White Flour
- 90g Porridge oats
- 2 tsp Cinnamon
- 200g Billington's Unrefined Golden Caster Sugar
- 90g Raisins
- 70g Ground Almonds
- 125g Unsalted butter
- 2 tbsp Honey
- 1/2 tsp Bicarbonate of soda
- 2 tsp Boiling water
- 150g Allinson's Plain White Flour
Utensils
- 2 baking sheets
- Parchment paper
- Wire cooling rack