Have you been following along with the Great British Bake Off 2015? We are all hooked even the kids and in homage of the this weeks biscuit week I am sharing one of our favourite cookie recipes. I’m not sure if it’s the same for biscuits and cookies to be included but these deserve to shared as they are a perfect afternoon treat and easy to make too.
This Oat, Raisin and Macadamia Nut recipe reminds me of Australia where we lived a few years ago, and we used to collect macadamia nuts from the tree in our garden to make these yummy cookies, I have so many happy memories of making these with my girls. They are so simple to make and you can substitute your favourite nuts in place of the macadamia nuts if you prefer. If you just very roughly chop the macadamia nuts in preparation for adding to the cookies I think they work the best as you get a more nutty crunch, but just adapt to your own taste. For all the tea and coffee drinkers who love to dunk their biscuits these make a perfect cookie for dunking!
- 170g softened unsalted butter
- 320g soft light brown sugar
- 1 egg lightly beaten
- 4 tablespoons sunflower oil
- 255g plain flour
- 1/2 teaspoon bicarbonate of soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 150g oats
- 150g rasins
- 150g macadamia nuts roughly chopped
- Preheat your oven to 180C / gas mark 4 and prepare a baking tray with baking paper.
- Cream the butter and sugar together in a food mixer of electric hand held mixer until pale and light.
- Add the egg and the oil slowly until combined.
- Scrape the sides down with a spatula and mix, then add the sieved flour, bicarbonate of soda, baking powder and cinnamon until smooth.
- Add the oats, raisins and macadamia nuts and mix until combined.
- The cookie dough will be quite thick which is what you want, next using your hands and an ice cream scoop or large spoon for even sized cookies, roll into small balls and flatten down with your hands onto the baking sheet leaving plenty of room in between the cookies to allow for them spreading.
- Bake for 20 minutes until they look light golden brown and the top of the cookies feel firm to the touch.
- Remove the cookies from the oven and transfer onto a wire rack to cool, once cooled they can be stored in an air tight container.
I am also linking this recipe up with a fabulous competition from Denby that they have with bloggers, take a look at the competition page for all the information here I loved baking this recipe and it was my daughters who encouraged me to enter this particular recipe to the competition as they love it so much!
Good luck to all the bloggers who have baked some tasty treats for the #DenbyBakeOff and I look forward to seeing who has won the wonderful prizes they have for the winners.
Thank you for reading, I hope you have enjoyed reading about my recipe for Oat, Raisin & Macadamia Nut Cookies. If you like what you read, subscribe to my blog by adding your e-mail address to the box on the right. You will be the first to hear of my updates.