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Danish Oat and Cinnamon Cookies

These are the cookies we chatted to Eleri Siôn about on BBC Radio Wales.


270g unsalted butter

160g caster sugar

160g dark brown sugar

2 eggs

1/4 tsp vanilla extract

380g plain flour

1 tsp salt

1 tsp bicarbonate of soda

1 tsp cinnamon

110g rolled oats

220g raisins


Heat up your oven to 170C degrees (325F) Gas make 3 and line two large baking trays with parchment.

Put the butter and sugars into a free standing mixer with the paddle attachment, and cream until light and fluffy.

Add the eggs one at a time, mixing well and scraping the sides of the bowl to ensure everything is well mixed.

Turn the mixer to a slow speed and add the vanilla extract.

Sift the flour, salt, bicarbonate and cinnamon in a separate bowl.

Add the oats and mix it all together.

Now add the dry ingredients to the butter and sugar mixture. Once this is fully mixed, add the raisins.

You will have a sticky dough. Weigh out balls of 50g each, by weighing them you will have the same size cookies. Roll them in your hands like small golf balls.

Place them on the trays and press down with your two middle fingers to secure them to the paper. This also helps in creating the round shape. Leave space as they do spread.

Bake in the oven for 12 minutes. When you remove them forms he oven leave them for 3 minutes on the trays before putting them on a rack too cool.


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