Читать книгу Bake Text Only - Rachel Allen - Страница 7

110g (4oz) butter, softened

110g (4oz) caster sugar

110g (4oz) soft light brown sugar

1 egg

2 tbsp water

1 tsp vanilla extract

250g (9oz) porridge oats

110g (4oz) self-raising flour

1 level tsp salt

110g (4oz) raisins

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 sugars and beat until the mixture is light and fluffy. Add the egg, water and vanilla extract while still beating. Reduce the speed and gently mix in the oats, flour, salt and raisins to form a dough.

3 Using your hands, roll the dough into walnut-sized balls and place spaced slightly apart on two baking trays (no need to grease or line).

4 Bake in the oven for 15-25 minutes or until light golden brown, but still slightly soft in the centre.

5 Allow to cool on the trays for a minute before transferring to a wire rack to cool.