Zutaten für Sultana Oat Cookies
- Self Raising Flour
- ½ cup muesli (optional)
- Sultana
- Rolled Oats
- ¾ cup packed light brown sugar
- 125g softened unsalted butter
- 1 large egg
- 2 tablespoons honey
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Zubereitung von Sultana Oat Cookies
- Preheat oven to 190°C (170°C fan-forced). Line two baking trays with baking paper.
- In a large bowl, whisk together the flour, oats, baking powder, and bicarb soda. Stir in the sultanas and muesli (if using).
- In a separate bowl, cream together the softened butter and brown sugar until light and fluffy.
- Beat in the egg and honey until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Drop rounded tablespoons of the mixture onto the prepared baking trays, leaving space between each cookie.
- Gently press down on each cookie with a fork to create a criss-cross pattern.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking trays for a few minutes before transferring them to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
49g
Fat
18g
Carbs
7g
