Thursday, 25 May 2017

Cranberry & Pumpkin Seed Oat Cookies


Back again with another edition of An Enthusiasm For Baking! I am really enjoying getting back into the swing of baking again. I've been struggling with my anxiety again and so baking is something that really helps with relaxation and is my favourite way to chill out away from any stresses or worries. We have a rather small kitchen but I just love when I get the chance to bake with some music playing in the background. The kitchen at the moment is like a greenhouse, the windowsill is overcrowded with seedlings of sunflowers and sweat peas, I'm rather love seeing the colour green in the kitchen!

So onto the cookies. Now although Chocolate chip cookies will always my number one favourite cookies of all time. You know, the chewy, American style, doughy, soft baked kind with the biggest chocolate chunks of all! But seeing as it's Spring and I've been wanting to try out some new recipes I decided to go for an oat cookie recipe with cranberries and pumpkin seeds (a slightly more healthier option). I had came across some oat cookie recipes on Pinterest with all sorts of dried fruit and seed variations. I wanted a more cookie based recipe rather than a flapjack texture so I decided to use an oat cookie recipe by Mary Berry. Her recipe includes orange zest and a drizzle of icing on top so I thought it would be nice to add different ingredients with a drizzle of white chocolate on top.

These cookies do have a more chunky and cake like texture. The recipe states that without an egg the cookies would resemble a more crisp and shortbread like texture. I gave the recipe a go anyway and the cookies turned out to be super delicious! I found that they also tasted even better the next day but that's considering they don't all get eaten on the first day of baking!






MAKES 12
COOK TIME 12-15 MINUTUES

INGREDIENTS

100g (4oz) butter, softened
200g (7oz) self-raising flour
25g (1oz) rolled oats
100g (4oz) caster sugar
1 egg
1 handful of dried cranberries
1 handful of pumpkin seeds
A bar of white chocolate for melting (I used around 100g)

METHOD

1. Preheat the oven to 180C/160C fan/gas 4 and line two baking sheets with baking paper.

2. Measure out the butter into a large bowl with the flour, oats, caster sugar, add the egg and mix to combine.

3. Add the dried cranberries and pumpkin seeds to the mixture and combine.

4. Roll out the mixture into 12 equal-sized balls and place on the prepared baking sheets.

5. Space them well apart (they will spread during cooking), and flatten slightly with the palm of your hand to about 1cm (1/2 in) thick.

6. Bake in the oven for 12-15 minutes or until lightly golden and firm (they will crisp up once cooled). Leave to cool for 5 minutes on the baking sheets, then transfer them to a wire rack to cool down completely.

7. Melt the chocolate over a pan of boiling water or simply melt in the microwave.

8. Place a sheet of baking paper under the wire rack. Drizzle the chocolate over the cookies with a fork or use a piping bag for neat lines.

9. Enjoy with a cup of tea or coffee!


Happy Baking!

Kayleigh

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