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Tuesday, 4 May 2010

Oat and raisin cookies/ オートミールとレーズンのクッキー

I almost cannot believe that it's May- not only because the past four months went by just so quickly, but because it is SO COLD.  Where have the sun and the warm weather gone?  Last week I could wear a T-shirt outside, and over the weekend I wanted to wear gloves!!

When the weather is cold like this, I feel like baking something hearty, comforting and wholesome.  So, I decided to make some oat and raisin cookies.

Because it contains oats, raisin and nuts, you almost feel like you can make yourself believe that these cookies are good for you - and you can eat as many as you want...
Well, ... I can guarantee you that this actually is not the case, sadly...

Anyway, here's the recipe.  It makes about 30 cookies.


Butter (salted)  110g
Brown sugar 110g
Egg  1
Baking Powder  2g
Flour  75g
Cinnamon 1/4 teaspoon
Oats  140g
Raisins   80g
Walnuts  20g

Before you start...
- Leave butter and egg at room temperature.
- Sieve baking powder, flour and cinnamon together.
- Soak the raisins in lukewarm water for about 10min, drain, and pat dry.
- Roast walnuts in the oven at 160c for 10min.  Chop them roughly.

(NOTE:  if you are in a hurry, you can skip roasting the nuts, but do soak the raisins - it will prevent them from burning, and turning bitter.  I won't highly recommend it, but as a short cut, you can also use the microwave to make the butter soft, and dip the straight-out-of-the-fridge egg in warm water.  However, do be careful that you don't melt the butter, and don't boil the egg!)
  1. Cream the butter until light and fluffy, using a whisk.  Add sugar in three batches, and mix well at each inclusion.
  2. Whisk the egg in a small bowl, and add bit by bit into 1.  Mix well.
  3. Change from whisk to a wooden spoon or a rubber spatula.  Add the flour mixture into 2. in three batches, and gently fold in without over-mixing.  Add the oats, raisins and walnuts and fold in gently.
  4. Line baking tray with baking parchment, and pre-heat the oven to 170c.  Drop tablespoonfuls of cookie dough, about 2cm apart, using two spoons.  Using a wet a fork, press the dough down gently.  
  5. Bake in the oven for 10-12 minutes.  The cookies are very soft when they are just out of the oven, so let them cool slightly before moving onto a wire rack to cool.  Once cooled down, store in an air-tight container, and eat within 4 days (they oxidise quite quickly..). 
I do like these cookies a lot myself!  I made them crunchy this time, but you can make them slightly chewy too (which was the way I learned it in the first place).  To make the "chewy version", don't press down the cookie dough too much, and keep the baking time a bit shorter- not until golden brown, but just lightly coloured.

I think they go very well with a nice cup of tea- especially on a day like today, when you feel you should be  walking in the sun, rather than hoping it won't start drizzling..

# = # = # = # = # = # = #





バター 110g
ブラウンシュガー (三温糖でも)110g
卵 1個
ベーキングパウダー 2g
薄力粉 75g
シナモン 小さじ 1/4
オートミール 140g
レーズン 80g
くるみ 20g

- バターと卵は室温に置いておく。
- ベーキングパウダー、薄力粉とシナモンはあわせてふるう。
- レーズンはぬるま湯にしばらく浸し、よく水気を切る。
- くるみは160度のオーブンで約10分ほどローストし、粗みじんに刻む。

(注: 急ぎの場合は、くるみのロースとは省いてもよいけれど、レーズンは必ずお湯に浸してください。そうしないと、焦げて苦くなってしまいます。バターを電子レンジで柔らかくする、卵をぬるま湯に浸す、という手もありますが、どちらもやりすぎに注意してください。失敗しやすいので、あまりおすすめはしません…経験者は語るってやつですね )


  1. バターを軽くなるまで泡だて器で混ぜる。砂糖を三回に分けて加え、その都度よくすり混ぜる。
  2. 卵を小さめのボウルに解きほぐし、1.に少しずつ加える。よく混ぜること。
  3. 泡だて器から木ベラ、または固めのゴムベラに持ち替える。薄力粉、ベーキングパウダー、シナモンをあわせたものを三回に分けて加え、さっくりと練らないように混ぜる。オートミール、レーズンとくるみも加え、軽く混ぜる。
  4. オーブントレイにオーブンシートを敷き、オーブンを170度に余熱する。大匙1杯くらいずつ、生地をオーブンシートに落とす(スプーンを2つ使うとやりやすい)。生地が広がるので、2cmほど間隔をあけること。ぬらしたフォークの背で、軽く生地を押さえる。
  5. オーブンで10-12分ほど焼く。焼きたてはとても柔らかいので、トレイに置いたまま少し冷ましてから、網などの上で完全に冷ます。冷めたら、密閉容器で保存して、4日くらいで食べ切る(残念ながら酸化しやすいので)。


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