Oatmeal Raisin Cookies

Super easy to make biscuits or cookies. Interesting bit of relatively useless information: the American word “cookie” comes from the Dutch word “koekje”.

The recipe is from a BBC cooking website, where comments list endless substitutes for raisins (such as cranberries, chopped apricots, chocolate chips, marshmallows, nuts, and all possible combinations of those).

Ingredients:

100g butter

100g caster sugar

2 tbsp honey

2 eggs

2 tsp cinnamon

100g wholemeal flour

2tsp baking powder

160g rolled oats

100g raisins

Heat oven to 180 C. Grease a large baking sheet

In a large bowl, mix butter and sugar together until soft, then beat in the honey

Add the egg and cinnamon and mix well

In another bowl, combine the flour, baking powder, oats and raisins and mix together before adding to the butter mixture.

Drop heaped spoonfuls of the cookie dough onto the baking sheet and bake for 10-12 minutes or until lightly golden.

Remove from the oven, they should be golden but will still seem a tiny bit soft to the touch. Let cool on the tray just enough to peel them off without burning your fingers and start eating.

Published in: on October 30, 2012 at 14:59  Leave a Comment  

Burns Cake-Supper

January 26th this year happened to fall on a Tuesday, and what better way to celebrate the great Scots poet Rabbie Burns than with cake in his honour? The Sweet Haggis was piped in on kazoos, Irn-Bru and whisky made the rounds and shortbread and cranachan finished everyone off nicely.

Sweet Haggis

Pen borrowed the cake recipe from here for the basis of the sweet haggis.

Ingredients
1 1/2 cups boiling water
1 cup rolled oats
1/2 cup butter
1 cup packed brown sugar
1 cup white sugar
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon black pepper
1 teaspoon ground nutmeg
1/2 teaspoon salt
1 bag chocolate buttons
1 bag mini-marshmallows
1 bag chopped nuts

Preheat the oven to 175°C. Line a 23 cm round cake tin.
Pour boiling water over oats, mix well, and allow to cool.
In a larger bowl, combine the butter, sugars, eggs, flour, baking soda, spices, and salt. Add the cooled oatmeal mixture, and stir to combine.
Pour batter into pan.
Bake for 35 minutes and allow to cool.

Crumble the cake into a large bowl. Add the chocolate, marshmallows and nuts, and stir to combine. Microwave as much of the mixture as you can fit into the microwave, for just long enough to make the chocolate and marshmallows go sticky. Squash the entire mixture into your substitute sheep’s stomach – clingfilm/gladwrap can be used if you can find a wide enough roll – and leave overnight to congeal. Pipe in the haggis and enjoy!

Recipes for Shortbread and Cranachan to follow.

Published in: on February 20, 2011 at 20:32  Leave a Comment