Recipes
Blackberry and oat cookies
Crunchy, fruity, with sweet icing, they’re also perfect with a cuppa – they hold up for dunking, too.
Crunchy, fruity, with sweet icing, they’re also perfect with a cuppa – they hold up for dunking, too.
Cook: 30 Mins
Serves: 15
Price: £0.31 per serving
Nutritional Information
Each 60g serving contains
Energy
602kj
240kcal
602kj
240kcal
12%
Fat
9.6g
9.6g
Med
14%
14%
Saturates
5.5g
5.5g
High
28%
28%
Sugars
18.2g
18.2g
High
20%
20%
Salt
0.38g
0.38g
Med
6%
6%
of your reference intake.
Typical energy values per 100g:
1004kj/240kcal
Typical energy values per 100g:
1004kj/240kcal
Ingredients
16–20 fresh Blackberries (around 150g)
100g Caster Sugar
4 tbsp Golden Syrup
150g Salted Butter
200g Asda Scottish Porridge Oats
150g Wholemeal Plain Flour
2 tsp Baking Powder
7–8 fresh Blackberries (around 25g), for the icing
100g Icing Sugar
Method
1
Preheat the oven to 200°C/180°C fan/gas 6. Line a large oven tray with baking paper. Cut each blackberry into 4 small chunks, or 3 chunks if your blackberries are small, and set aside.
2
Put the sugar, syrup and butter in a saucepan and melt together over a low heat. Mix the oats, flour and baking powder in a bowl and stir in the butter mixture until well combined.
3
Roll the mixture into 15 evenly-sized balls and place on the baking tray. Flatten the balls with your fingers until they are 1cm thick, then gently press 3–5 pieces of blackberry into each one. Bake for 12–15 mins or until lightly browned around the edges. Leave to cool completely on the tray.
4
To make the icing, press the blackberries through a small sieve to make a purée. Stir 2 tsp of the purée into the icing sugar and mix until smooth. Add 2–3 drops of cold water and mix to a pouring consistency. Using a tsp, drizzle the icing over the cookies and leave for at least 30 mins, allowing it to set a little before serving.