Becoming a vegetarian has definitely made me more aware of ingredients I didn’t really use before, especially different grains and seeds. Taking meat and fish products out of the equation has given me a much needed kick up the bum to experiment with new stuff and mostly my taste buds are thanking me for it and hopefully you will too…
So, these treats haven’t undergone to dramatic a transformation but I love these cookies and so my children – even after they got wise to the seeds I had sneaked in to them. The original recipe specified 75g each of wholemeal flour, porridge oats, sugar and butter but because I have added additional seeds and fruit I added extra butter. It results in cookies that spread a lot but are also crunchy on the outside and chewy on the inside.
Ingredients:
Make it:
Melt the butter and syrup in the microwave. Keep an eye on it and it should take around 80 seconds or so.
Stir the butter and syrup into the dry ingredients and mix well. It is messy but using your hands form gobstopper sized balls of mixture. If they are falling apart too easily add a little more oats until it holds together.
You should get around 12 cookies so use a large baking sheet and space them out evenly.
Cook for around 10 to 15 minutes until they are golden brown.
They will have spread and joined together but the edges of each cookie will still be visible. Let them cool for around 5 minutes and then use a knife to gently score the edges of each cookies.
Leave for a further 10 minutes before removing the cookies from the tray and putting on a rack to cool.
