Читать книгу Bake Text Only - Rachel Allen - Страница 16

200g (7oz) butter, softened

100g (3½oz) icing sugar, sifted

1 tsp vanilla extract

200g (7oz) plain flour

½ tsp baking powder

100g (3½oz) porridge oats

Caster sugar, for sprinkling

1 Preheat the oven to 180°C (350°F), Gas mark 4.

2 Cream the butter in a large bowl or in an electric food mixer until soft. Add the icing sugar and vanilla extract and beat until the mixture is light and fluffy.

3 Sift in the flour and baking powder, then stir in the oats and bring the mixture together to form a dough.

4 Using a sheet of cling film to cover the dough, roll it into a log about 30cm (12in) long and 6cm (2½in) in diameter. Allow to chill in the fridge, covered in the cling film, for about 30 minutes until firm.

5 Remove the cling film, slice the log into rounds about 5mm (¼in) thick and place slightly apart on a baking tray lined with parchment paper. Bake in the oven for 15 minutes or until light golden brown and dry to the touch.

6 Carefully transfer the cookies to a wire rack to cool.