Jam Print Oat Cookies
Crumbly buttery oat cookies, what’s not to love? A lovely filling treat these oat cookies are really fun to make with your kids and delicious to eat. They will keep well stored in an airtight container, for a week or so. But, I don’t find they ever last that long.
This is a sweet treat and this is one of the few recipes where I do add 1 tablespoon of brown sugar, but that is totally optional. You could replace this with 1/2 mashed banana if you prefer, or try a tablespoon of maple syrup. Press a thumb print in the top of each biscuit, and a dot of jam, for an extra burst of fruity sweetness, again this is completely optional. Just ensure to cool the biscuits before eating as the sugar in the jam, will be very hot, taken straight from the oven.
Ingredients ~
80g unsalted butter
10-15g brown sugar (1 heaped tablespoon), optional
1 organic egg
120g self raising flour
90g oats (normal porridge oats, not rolled or jumbo)
for flavour, pick from the below ~
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
blueberries/ raspberries/ or fruit jam - to top the cookies
to make the cookies ~
Preheat the oven 180 C (fan oven). Take the butter out of the fridge, to completely soften. In a bowl combine the soft butter, sugar, beaten egg and vanilla extract. Add the flour, oats, cinnamon, and nutmeg. The mixture will form a biscuit dough
Line a baking sheet, and form the biscuit dough into 12-15 mini balls. Place on the baking tray, well-spaced out and press down each biscuit ball with a fork to form a little cookie. I press a fresh berry or a tiny bit of jam into the top of each cookie (this is totally optional - they are just as good without). Bake until cooked through 15 mins approx, remove and cool on a wire rack.
