Hello Everyone, I hope your New Year is going well.
Today I’m sharing a tasty white chocolate chip cookie recipe, as you’ll know, I always love adding extra ingredients like oats or walnuts for an added crunch and nutrition and they both compliment these cookies so well. They are not too sweet and can be eaten slightly warm with ice-cream or custard for a delicious dessert.
Recipe: white chocolate chip cookies (makes 16)
110g soft brown sugar
1/2 tsp vanilla extract
150g self raising flour
1/2 tsp baking powder
1 tbsp white chocolate chips
1 tbsp oats
1 tbsp walnuts, chopped
Preheat the oven to gas mark 5 and line 2 trays with baking paper.
Cream the butter and sugar together then add the egg and vanilla extract.
Sift in the flour and baking powder into the bowl and gently fold in. Next add the chocolate chips, oats and walnuts, combining well.
Equally spoon the cookie mixture onto the trays and bake in the oven for 20 minutes.
I just realised that much of my baking these days contains oats, I don’t know what it is about oats but they go so well with many baked foods like cookies, biscuits and bars. I’ve mentioned it quite a few times already but oats are a great source of dietary fibre and have a range of cholesterol lowering properties. These cookies are perfect for the morning as slow releasing energy or throughout the day as a tasty pick me up. I’ve added just enough sugar for sweetness and the cashew nuts remain smooth once baked. Cashew nuts are full of healthy nutrients and a great source of protein making them very popular with vegans.
Recipe: Cashew nut and oatmeal cookies (makes 18)
100g plain flour 1/2 tsp cinnamon powder Pinch of salt 1/4 tsp bicarbonate soda 1/4 tsp baking powder 110g butter 100g soft brown sugar 1 egg 1/2 tsp vanilla extract 130g oats 50g cashew nuts, chopped 2 Brazil nuts, chopped
Preheat your oven to gas mark 6 and line to trays with baking paper.
To a small bowl, combine the flour, cinnamon, salt, bicarbonate soda and baking powder.
In another larger bowl, cream the butter and sugar together then mix in the egg and vanilla extract.
Gently mix the flour mixture into the larger bowl, add the oats, and both nuts.
Use a tea spoon to evenly add the mixture to both baking trays, leaving enough room for the to slightly spread.
Bake in the oven for 20 minutes, swapping the trays round after 10 minutes. They may seem soft but will go firmer once cooled down.
So I made an apple crumble one Sunday morning and I realised I’ve never shared a recipe on my blog. I don’t make crumbles that often however, I’ve made quite a few apple based dishes in the past. This recipe was perfect for me and my family, not too much apple and a golden crumble topping with the addition of oats for extra crunch. Apple crumble is a great autumn dessert because it’s so warming and apples are in season. Not only that, it’s super versatile and can be eaten alone, with custard, ice cream or clotted cream. Why not make this for your dessert today!
Recipe: Apple crumble (serves 4)
4 apples, wash and peel
1/3 tsp cinnamon powder
125g plain flour
80g brown sugar
110g butter, cubed
Preheat the oven to gas mark 6 and get a medium sized square oven dish.
Wash and peel the apples, slice thinly and put into the over dish, sprinkling over the cinnamon.
In a large bowl, mix the flour, oats and sugar together then rub in the butter using your fingers until it resembles large breadcrumbs.
Sprinkle the flour mix over the apples and bake in the oven for 35-40 minutes until golden brown on top.
Leave to cool down slightly before eating alone, with custard, ice cream or clotted cream.
This recipe is literally flapjacks with a some self-raising instead of golden syrup. Really nice and easy for a quick morning bake. I love baking with oats, they are so filling and very nutritious. Oats are often eaten in the morning and are great to power you up for the day. These taste delicious and a soft with a subtle oaty texture.
Recipe: Oaty Traybake
175g butter, melted and cooled
110g dark brown soft sugar
75g self-raising flour
Preheat the oven to gas mark 5 and line a medium sized oven tray with baking paper.
Weigh out the butter in a microwavable container and melt in the microwave for 30 seconds on a medium temperature until fully melted but not piping hot. You could also gently melt it on the stove.
Weigh out the sugar, oats and flour into a large bowl then pour in the melted butter.
Mix everything together and evenly spread into the oven tray.
Bake in the oven 25 minutes and leave to cool.
Slice into bars and enjoy. Best eaten on the day but will last for a few days in an air tight container.
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I used to bake flapjacks so often when I was much younger as it’s pretty simple to make. It’s actually been a while so I thought I’d switch it up using peanut butter (PB) and raisins for that lovely balance of sweet and salty. I’ve used smooth peanut butter but I feel like crunchy PB would work just as well. This is quite a sweet treat so be sure to eat with moderation, try offering some slices to your friends, family, and work colleagues!
This recipe is full of many great ingredients such as PB, oats and raisins. A great snack idea and full of protein for that extra burst of energy. These flapjacks taste so good and you get all of the flavours with a subtle hint of PB, also try them whilst slightly warm for a comforting dessert along with a scoop of ice cream.
Recipe: Peanut butter and raisin flapjacks (makes 9)
100g soft brown light sugar
75g smooth peanut butter
Set the oven to gas mark 4, line a small oven tray with baking paper and set aside.
In a small pot, add the honey, sugar, butter and peanut butter and place on a gentle heat until melted.
Put the oats and raisins into a large bowl and pour over the melted honey mixture, combining everything together.
Place into the oven for 25 minutes until golden brown but still slightly soft.
Wait at least 10 minutes for the flapjacks to cool down, before cutting into 9 bars.