Crispy Oat cookies Recipe

Ingredients

50g pastry flour

200g Jumbo oats

2g of Salt

150g of sugar

1g of vanilla powder (optional)

120g butter or margarine

50g chopped almonds

90g Corinthian raisins

30ml Vanilla essence (1 small bottle - refer picture below)

30ml Almond essence (1 small bottle - refer picture below)

Note: If you are not using the ones below which are less concentrated, then consider

adding only 5ml of each (of the more concentrated essences) and 50ml of milk

Procedure

Step 1: Get your tins ready. I got mine at Daiso (Bagatelle) at Rs60 per piece.

Step 2: In a bowl, add your flour, sugar, salt, vanilla powder (optional) and oats and mix together

Step 3: Once the dry ingredients are well mixed, add your butter/margarine and mix until a uniform yellow pale color is obtained

Step 4: After your butter/margarine has uniformly mixed with the dry ingredients, add your Corinthians raisins and chopped almonds and continue mixing

Step 5: Finally add your vanilla and almond essence (or vanilla and almond essence and milk - refer list of ingredients if not using the essence below) and knead well until your cookie dough is obtained (refer picture in step 6)

Step 6:

Step 7: Roll your cookie dough to a thickness of about 0.5 cm and using your pastry ruler or cookie cutter, cut out regular shapes and place on a greased (or non stick) baking tray.

Cookies ready for baking in a preheated oven at 175 degrees celsius for 14-15 minutes or until golden brown