Oat Sultana Cookies
Time: 3 hr Yields: cookies Cost: $0.21 per cookie Difficulty: 4/10
From A Maltese Pantry, though they attribute it to an instagram story on the Ottolenghi page and specifically credit Verna Lochmuller. This version of the recipe contains mistakes, including forgetting to add half the ingredients it calls for, notably the sultanas are never used in this sultana cookie recipe. I’ve made some substitutions because they were initially quite crunchy. Less sugar and lower cooking time. The jury is out on how long I should leave them on the tray before transferring to rack, next time.
Ingredients
- Wholemeal flour 160 grams
- Ground almond 37.5 grams
- Rolled oats 180 grams
- Salt 1 tsp
- Butter (unsalted) 200 grams
- Butter (unsalted) 75 grams
- Brown sugar 150 grams
- Caster sugar 50 grams
- Eggs 1 whole
- Vanilla 1 tsp
- Sultanas 200 grams
- Cinnamon (ground) 1 tsp
- Nutmeg (ground) 0.75 tsp
- Bi-carb 1 tsp
- Baking powder 0.25 tsp
Steps
- Place first lot of butter (200 grams) into a small saucepan on medium heat. Cook for 5-7 minutes until browned, stirring frequently. It should foam and then turn dark brown.
- In large mixing bowl, add the sugars, ground almond, salt, vanilla and remaining 75 grams of butter. Pour browned butter in and then stir well and cool for 10 minutes.
- Add egg and whisk mixture.
- Add oats, flour, baking powder, bi-carb, cinnamon, nutmeg and sultanas. Mix again, then cover with gladwrap and rest in fridge for 2 hours.
- Preheat oven to 170 degrees conventional.
- Measure 40 gram balls of dough. Place on tray lined with baking paper, plenty of room around them. Squash completely flat and tidy the sides.
- Bake each tray for 10 minutes, then cool on tray for 3 minutes, then remove to cooling rack.
