Homemake Cookies – You Cannot Beat Them!
I’m finding it harder and harder to find biscuits for my kids that do not contain unnecessary E colourings, additives, and preservatives. So, I decided to get baking.
Here are 2 of my kids’ favourite recipes:
1 1/2 cup oats
2/3 cup raisins
1/2 cup wholemeal spelt flour
1 tsp baking powder
1/2 tsp cinnamon
1/2 cup rapeseed oil
1/2 maple syrup
1 tsp vanilla extract
Mix oil and maple syrup and vanilla extract.
Sift flour, cinnamon and baking powder into mixture.
Finally, add oats and then raisins.
Spoon mixture onto greaseproof paper with a teaspoon and press out a little.
Cook for 10 minutes at 180.
Makes 10 – 15 depending on size
2/3 cup brown raw sugar
2 cups wholemeal spelt flour
1/2 tsp salt
1 small egg
Crystallized ginger (optional) can be found in cake section or sweet shops and well worth adding.
1 tsp Ground ginger
Put soft butter and sugar in the mixer if you have (otherwise fine by hand) and whisk together into a cream.
Add the SMALL egg and whisk in slowly. Throw in everything else and the paste will become a dough-like consistency, but not as springy as bread. If it’s a little sticky, just wrap in cling film and return to the fridge for 20 minutes. Then, roll out and cut your biscuits to a thickness you like. The dough will not spread too much at all.
Bake for about 10 mins at 180.
Watch the oven as ovens vary, and remember that most cookies harden when they cool. Give them a little press and as long as you don’t break the top of the biscuit skin they are cooked.