Crisp on the outside and chewy in the middle, these cookies are packed with flavour. Notes of cocoa and nutmeg, chewy dried blueberries and goji berries with nutrient dense oats and wholemeal flours combine to make a most delicious biscuit.
100ggolden caster sugar(I used homemade vanilla sugar)
85gmuscovado sugar
½tspvanilla extract
1large egg(I used a duck egg)
60gwholemeal spelt flour
80grye flour
½tspbicarbonate of soda (baking soda)
¼tspbaking powder
1tbspcocoa powder
85grolled oats (porridge oats)
¼tspnutmegfreshly grated
40ggoji berries
50gdried blueberries(I used wild blueberries)
Instructions
Set the oven to 180℃ (160℃ fan, 350℉, Gas 4).
Cream the butter with the sugars until pale in colour and fluffy in texture.
120 g salted butter, 100 g golden caster sugar, 85 g muscovado sugar
Beat in the vanilla extract and egg.
½ tsp vanilla extract, 1 large egg
Sieve in the flours, together with the bicarbonate of soda, baking powder and cocoa powder. Stir until just combined.
60 g wholemeal spelt flour, 80 g rye flour, ½ tsp bicarbonate of soda (baking soda), ¼ tsp baking powder, 1 tbsp cocoa powder
Add the nutmeg, oats and berries and mix to form a soft dough.
85 g rolled oats (porridge oats), ¼ tsp nutmeg, 40 g goji berries, 50 g dried blueberries
Roll teaspoonfuls of mixture between your hands to make about 30 walnut sized balls. Alternatively dollop heaped teaspoonfuls of the mixture directly on the trays.
Place well apart on lined baking trays and bake for 12-14 minutes until golden.
Leave to cool for a couple of minutes, then transfer to a wire rack to cool completely.
Notes
Swap the goji berries and/or blueberries for your dried berries of choice.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.