Oat Cookies
- 275g (10oz) Progress oatlets
- 100g (4oz) plain flour, plus a little extra for dusting
- 75g (3oz) caster sugar
- ½ tsp bicarbonate of soda
- 225g (8oz) butter, at room temperature
Neven's Oat Cookies Recipe
36 people
Ingredients
Cranberry and Fig Chutney
- 2 tbsp granulated sugar
- 200g dried figs
- 150g dried cranberries
- 1 tbsp brown sugar
- 2 tbsp crème de cassis
- 1 tsp balsamic vinegar
Caramelised Walnuts
- 2 tbsp butter
- 100g (4oz) walnut halves
- 2 tbsp maple syrup
- sea salt and freshly ground black pepper
Main
Oat Cookies
- 275g (10oz) Progress oatlets
- 100g (4oz) plain flour, plus a little extra for dusting
- 75g (3oz) caster sugar
- ½ tsp bicarbonate of soda
- 225g (8oz) butter, at room temperature
Chutney & Walnuts
Cranberry and Fig Chutney
- 2 tbsp granulated sugar
- 200g dried figs
- 150g dried cranberries
- 1 tbsp brown sugar
- 2 tbsp crème de cassis
- 1 tsp balsamic vinegar
Caramelised Walnuts
- 2 tbsp butter
- 100g (4oz) walnut halves
- 2 tbsp maple syrup
- sea salt and freshly ground black pepper
Method
Copy TextOat Cookies, blend the oatlets in a food processor until quite fine.
Add the flour, caster sugar, bicarbonate of soda and butter, and blend again until the dough just comes together.
Divide the dough into three pieces and roll each one into a long sausage shape that is approximately 15cm (6in) long and 4cm (1 1/2in) wide. Wrap in clingfilm and chill in the fridge for 1 hour to firm up.
Preheat oven to 200°C (400°F), Gas mark 6.
Using a sharp knife, trim the ends off each cookie roll and cut each one into about 12 cookies, so each one should be about 1cm (1/2in) thick. Arrange the oatmeal biscuits well spaced apart place on parchment lined baking sheets.
Bake for about 15-20 minutes until pale golden colour and slightly firm. Remove from the oven and leave to cool for a minute, then transfer to a wire rack and leave to cool completely.
Cranberry and Fig Chutney - place 250ml (½ pint) of water and the sugar in a heavy-based pan. Add the figs, cranberries, brown sugar, crème de cassis and balsamic vinegar. Bring to the boil, then reduce the heat and simmer for 12-15 minutes, until the figs are completely soft.
Blend in food processor for 5 minutes, until smooth. This keeps very well in the fridge for up to 3 weeks in the squeezy bottle.
Caramelised Walnuts - to caramelise the walnuts, melt the butter in a frying pan set over a medium-high heat.
Add the walnuts and toss to coat, then drizzle over the maple syrup and stir for a minute or two, until caramelised. Spread on a piece of parchment paper to cool.
The Quality Mark & You
Learn moreMethod
Copy TextOat Cookies, blend the oatlets in a food processor until quite fine.
Add the flour, caster sugar, bicarbonate of soda and butter, and blend again until the dough just comes together.
Divide the dough into three pieces and roll each one into a long sausage shape that is approximately 15cm (6in) long and 4cm (1 1/2in) wide. Wrap in clingfilm and chill in the fridge for 1 hour to firm up.
Preheat oven to 200°C (400°F), Gas mark 6.
Using a sharp knife, trim the ends off each cookie roll and cut each one into about 12 cookies, so each one should be about 1cm (1/2in) thick. Arrange the oatmeal biscuits well spaced apart place on parchment lined baking sheets.
Bake for about 15-20 minutes until pale golden colour and slightly firm. Remove from the oven and leave to cool for a minute, then transfer to a wire rack and leave to cool completely.
Cranberry and Fig Chutney - place 250ml (½ pint) of water and the sugar in a heavy-based pan. Add the figs, cranberries, brown sugar, crème de cassis and balsamic vinegar. Bring to the boil, then reduce the heat and simmer for 12-15 minutes, until the figs are completely soft.
Blend in food processor for 5 minutes, until smooth. This keeps very well in the fridge for up to 3 weeks in the squeezy bottle.
Caramelised Walnuts - to caramelise the walnuts, melt the butter in a frying pan set over a medium-high heat.
Add the walnuts and toss to coat, then drizzle over the maple syrup and stir for a minute or two, until caramelised. Spread on a piece of parchment paper to cool.