Smart Cookies

The weather turned nasty this morning, but we didn't have any plans and so stayed at home. Karl didn't start work until one, so we had a lovely, relaxed morning all together. After lunch, when Hubby had left and while James was napping, Christopher and I made some biscuits (although Chris kept wandering off to play with his LeapPad). We've refilled the biscuit tin, which is always a good feeling. Both these types of biscuit are very easy to make, though with different methods, and both keep very well in the biscuit tin (and would keep longer if we didn't eat them so quickly).

Cherry & Oat Cookies

100g soft butter
100g light muscovado sugar
1 tbsp golden syrup
140g self-raising flour
50g porridge oats
80g glacé cherries, chopped

Beat the butter and sugar until creamy. Mix in the syrup and flour, then add the cherries and oats. Stir well to combine, knead briefly if necessary and then form the mixture into 16 balls. Place well apart on lightly greased baking sheets and bake at 180°c for 12 minutes. Allow to crisp up for a few seconds before removing to a rack to cool.

Ginger Fairings

110g butter
1 tbsp golden syrup
175g self-raising flour
pinch of bicarbonate of soda
1 tsp each of ground ginger and ground mixed spice
50g light muscovado sugar

Melt the butter and syrup together, then stir in the other ingredients, mixing well. Form into 12 balls and place well apart on lightly greased baking sheets. Bake at 190°c for 12-15 minutes until golden brown. As above, allow to crisp up for a few seconds before removing to a rack to cool completely.


I love both types, but the ginger fairings just have the edge for me!