Saturday, December 18, 2010
nutty fruit cookies
I first made these past April, not really my kind of cookies but they seemed easy enough to make, crunchy and full of nut goodness. They turned out to be amazingly good, chewy, crunchy, with lots of different textures and flavours complimenting each other oh so well. Too well, addictively well. The original recipe I got from the great bake book "Eat me! The Stupendous, Self-Raising World of Cupcakes & Bakes According to Cookie Girl." by just that, Cookie Girl. Great as in every recipe I've so far tried has turned out fabulously. Fit for a loaf dog birthday do.
Not so great as in most every recipe needs tweaking for sure, the amount of sugar in the recipes is too too much, halve it and it'll be more than suffice. (High suspicions of membership in the Sugar Conspiracy Movement...) This is the way I make the cookies, and I'm not that particular with the measurements and what kind of nuts I use. I've baked about five batches so far, slightly different every time, great every time.
I brought a tin with these along to the Twitterjunta. One bite and recipe was demanded. So here it is. With all the fibres, nuts, seeds, raisins they're both filling, semi-healthy yet still addictively divine. Here's to happy baking, and even happier eating...!
Nota bene, a cookie scoop is THE thing to have here. Very handy indeed. Quite possibly one of humanity's greatest inventions.
F r u i t and n u t c o o k i e s
makes about 25-30 cookies
170 g liquid butter-oil (flytande smör/rapsolja)
170 g brown sugar (farinsocker)
30 g caster sugar (strösocker)
2 tsp vanilla extract
2-3 tbsp water
110 g wheat flour + pollard (vetemjöl + kruskakli eller vetekli)
(I'm not very finical with the split between flour and pollard, go with the flow)
½ tsp salt
1 tsp bicarbonate of soda
2 tsp ground cinnamon
230 g porridge oats (havregryn)
50-150 g raisins (depending on how much you enjoy raisins)
180 g mixed nuts and seeds (I usually go for sunflower seeds, almonds and hazelnuts, but walnuts and pecans are nice too)
:: Preheat oven to 180 degrees C. Prepare two large baking sheets with baking paper.
:: Use electric mixer to beat butter and sugar together until pale colour and creamy. Then add egg with water and vanilla extract. Blend everything.
:: Sift flour, salt, bicarbonate, cinnamon into butter mix. Then add oats, raisins, nuts and seeds.
:: Use cookie scoop to shape cookies, put the cookies on baking sheet, flatten them slightly. Place them about 5 cm apart.
:: Bake in centre of oven for about 15 minutes. Edges should be slightly crispy, middle still soft. Remove from oven, let cool on baking sheet for a few minutes, then transfer them to a cooling rack. When cool they will have become crunchier.
Will keep in a tin for some days. Freeze well.