These craggy little cookies are chewy rather than biscuity, so they resemble a moist flapjack. Serve them freshly baked and lightly dusted with icing sugar.
Preparation time: 15 minutes
Cooking time: 12 minutes
Makes 20
You'll need
250g sultanas
75g unsalted butter
75g brown or white self-raising flour
100g oatmeal
100g hazelnuts, toasted and roughly chopped
75g light muscovado sugar
1 Preheat the oven to 200C/gas mark 6. Grease 2 baking sheets. Put 150g of the sultanas in a small saucepan with 75ml water. Bring to the boil, reduce the heat to a simmer and cook gently for 5 minutes until the sultanas are plump are the water is absorbed.
2 Tip into a food processor and add the butter, cut into small pieces. Blend until smooth.
3 Sift the flour into a bowl, tipping in any grain left in the sieve. Stir in the oatmeal, hazelnuts, sugar and remaining sultanas. Mix well then add the sultana purée and mix to a thick paste.
4 Take dessertspoonfuls of the mixture and shape roughly into rounds. Place on the baking sheets and flatten slightly. Bake for 12 minutes until slightly risen. Transfer to a wire rack to cool.
Variations
For a spicy flavour, add 1 teaspoon of ground mixed spice or ginger, or ½ a teaspoon of ground cinnamon. Almonds or brazil nuts can be used instead of the hazelnuts.
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