My boyfriend and I recently invested in a teapot and have started trying out some leaf teas. At the moment we’re on Whittard’s Afternoon blend which is delicious!
But as we all know, you can’t have tea without a bit of something sweet, so I’ve been making these delicious oatmeal and raisin cookies to go with it. It’s dead simple and there’s not too much fat and and sugar in them. Plus the raisins must be one of your five a day.
The recipe source is here, but I tweak it by adding a bit of vanilla.
- Preheat your oven to 180ºC (350ºF, gas mark 4)
- Cream together 85g of room temperature butter (I tend to melt in the microwave to make it easier) and 115g light muscovado sugar.
- Blend in a beaten egg and a teaspoon of vanilla essence.
- Sift in 115g of self raising flour and fold it in until combined.
- Fold in 55g of porridge oats and 170g raisins.
- Splop teaspoon sized dollops onto a tray and bake for 10-15 minutes.
Our oven’s a bit mental so I bake them at 150ºC and turn them round halfway through.
The cookies are lovely straight from the oven but they’ll last for a good few days if you can stop yourself from eating them all at once!