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    Two of Everything: Oat and sultana cookies

Sunday, 13 May 2012

Oat and sultana cookies

My children are a little unusual about food.  Don't get me wrong, they eat really well and enjoy a huge range of things.  Little Man particularly likes avocado, broccoli (as in, eat your own quick, or you'll lose it) and roast duck.  For Little Miss its any meat or fish - especially sea bass, salmon and venison stew!!

But they won't eat anything sweet.  Fruit and yogurt is as far as it goes.  I chose not to give them any refined sugar before they were at least one, I decided to make the most of being in control of their diets while I could!  We gave them chocolate for the first time on Easter Sunday.  It was spat out.  On The Daddy's birthday we had some chocolate cake.  This was also spat out, as if it was the food of the devil.  We tried cupcakes at twins group and ice cream at the pub - all rejected.  Now I was getting worried - surely I can't have created children who don't like anything that's slightly less healthy?!!

So I decided to try making some cookies, putting less sugar in than you normally would, to see how they went down.  Well, you couldn't see them for dust, they were gobbled up in double quick time, so I thought I'd put my recipe on here.  Next week I'm trying choc chip cookies - I think I may be pushing it here, but there's only one way to find out (and I'm sure The Daddy won't be disappointed if they don't like them!)

Oat and Sultana Cookies

125g unsalted butter
50g caster sugar
40g soft light brown sugar
1 medium egg, lightly beaten
150g plain flour
1/2 teaspoon cinnamon
1/2 teaspoon baking powder
50g jumbo oats
100g sultanas

Melt the butter (I used the microwave on medium for about 1 1/2 minutes) then beat in both sugars with a wooden spoon.  Beat in the egg.  Sift the flour, cinnamon and baking powder and stir in, then add the oats and sultanas.

Line two baking sheets with baking parchment then put rounded dessertspoonfuls of the mixture on, about 3 cm apart.  Bake in an oven preheated to 190c/Gas Mark 5 for about 10 minutes, until the cookies are a light golden brown.

Leave to cool for a few minutes on the tray, then transfer the cookies to a wire rack to cool completely.  They will keep in a tin for about 5 days (if they last that long!)


At 3 June 2012 at 21:47 , Blogger Helen said...

these look lovely, definitely a recipe that I'll be giving my eldest to make on his own. He was the same when little, he would always prefer grapes to chocolate he's 11 he's no long the same!

At 3 June 2012 at 22:34 , Blogger Two of Everything said...

I have a feeling that might happen here too - I'm making the most of it while I can though! Would love to know how he gets on :)


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