My husband and son love their cookies with lots of butter, chocolates and nuts and they have been fussy having dried fruits in their sweet treats. For this reason, I think I have created more than enough their preferred version of cookies and cakes. Now, I need to be "selfish" this time, baking these "guilt-free" cookies for myself.
I made these cookies with lots of my favorite dried cranberry, replaced the butter with rice bran oil spread and reduced the sugar content dramatically. I have also added a tablespoon of honey to compensate the missing 25g of fat to help binding of the ingredients. These cookies are crunchy and deliciously good! ...Surprise! Surprise! My son like these cookies too.
|Love the crunch of the almond and the tangy taste of cranberry. Got to find my quiet corner now to enjoy this...|
Here's the recipe from Australian Women weekly miniature cookbook, Cupcakes and Cookies (with my modifications in blue)
Make 36 (I made 34)
1 cup (90g) rolled oats
1 cup (150g) plain flour
1 cup (220g) caster sugar (I reduce to 100g)
2 tsp ground cinnamon
1/3 cup (55g) finely chopped dried apricot (I didn't use this)
1/4 cup (35g) dried cranberry (I use 120g to replace the missing apricots)
1/2 cup (70g) silvered almonds
125g butter (I replace with 100g rice bran oil spread)
2 tbsp golden syrup (+ 1 tbsp honey)
1/2 tsp bicarbonate of soda (I use baking powder)
1 tbsp boiling water
1. Preheat oven to 150°C/130°C fan forced. Grease oven trays and line with baking paper
2. Combine oats, flour, sugar, cinnamon, dried fruits and nuts in a bowl.
3. Melt butter with golden syrup (and honey) over low heat Add soda and boiling water. Stir warm butter into dry ingredients.
4. Roll tablespoons of mixture into balls, flatten with hand (I didn't do this), place on tray and bake about 20 min, cool cookies on trays.
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