I got my copy of the Hummingbird Bakery back from my mum's. She's had it for ages as the two things I've made from it didn't turn out as well as I'd expected but I thought I'd give it another bash so got it out to see what biscuit recipes it had. Even though I've made oat and raisin loads before (last blog entry was a chocolate version), I had all the ingredients in, so off I went to start.
I used half the recipe which makes enough for 12 cookies. Randomly however I got 15 out of half the recipe so I guess the ones they make are bloomin huge!
This is half the original recipe amounts:
135g Stork
80g caster sugar
80g soft dark brown sugar
1 egg
190g plain flour
1 teaspoon salt
1/2 teaspoon bicarbonate of soda
1/2 teaspoon ground cinnamon
55g rolled oats
80g raisins
Put the butter and sugars in a freestanding electric mixer with a paddle attachment and cream until light and fluffy. Add the egg mixing well and scraping any unmixed ingredients from the side of the bowl with a rubber spatula. Add the flour, salt, bicarbonate of soda, cinnamon and oats and to the butter mixture and beat until well mixed. Stir in the raisins until evenly dispersed.
Arrange equal amounts of cookie dough on the prepared baking trays. I used a very heaped teaspoon for each. Make sure that the cookies are spaced apart to allow for spreading while cooking.
Bake in the preheated oven for 12 minutes, or until golden brown and firm.
Check them regularly to make sure they are not burning. When you are happy that they are cooked through, remove from the oven and leave to cool slightly on the trays before turning out onto a wire cooling rack to cool completely.
They puff up while cooking but settle back down a bit when cooled and harden up slightly.
And the best bit ...... Max actually likes them!
I'm not going to give this book away yet. These are lovely, it's a nice recipe and I'll try something else again from the book soon
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