Wednesday, 17 August 2016

Dried Blueberry & Oat Cookies

Well I am back from a lovely holiday in Canada, and ready to get on with more baking.  Today's recipe is for some cookies with dried blueberries.  I love oats as well, so they seemed an ideal addition to the blueberries to make the cookies.  As well as that I decided that I needed a little more flavour, something a little bit spicy, but not too much, so I added some ground ginger and some nutmeg.

These cookies are easy to make, and I based them on a recipe on Eatthelove, but I omitted crystalized ginger since I think that would have been too strong a flavour for what I wanted.

The cookies are so easy to make and take very little time to bake.  So you are ready to eat them in less that an hour, including time for cooling. 

I am very pleased with the results, a lovely cookie with a bit of crunch and chewy too, with the slight hit of spice but the lovely chewy, sweet flavour of the blueberries.

You could, of course, use any dried fruit with this recipe and they would work just as well I am sure.
Dried Blueberry and Oat Cookies



Dried Blueberry & Oat Cookies - Video

Ingredients:
  • 115g softened butter
  • 110g soft brown sugar( I used a mixture of dark and light, either will be fine)
  • 100g granulated sugar
  • 1 tsp ground ginger
  • 1/4 ground nutmeg( I grated my own)
  • 1 tsp vanilla extract
  • 1 medium egg(large in USA)
  • 170g rolled oats
  • 105g plain flour
  • 120g dried blueberries
Method:
  1. Preheat the oven to 180c/160 Fan/350F 325F Fan
  2. Line two baking trays with parchment paper.
  3. In a stand mixer beat the butter, sugars, ginger and nutmeg until soft and fluffly.
  4. Add the vanilla extract and beat to combine.
  5. Add the egg and beat to combine.
  6. Mix the flour and oats together and add to the wet mixture and beat to combine.
  7. Add the dried blueberries and mix until just combined.
  8. Roll the mixture into 24 balls, of a slightly heaped tablespoon in size, and place on the baking tray.
  9. Bake in the oven for 12-14 minutes, until the edges are beginning to colour slightly.
  10. Remove from the oven and allow to cool on the tray for 5 minutes.  
  11. Transfer to a wire rack to cook completely.



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