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Orange, oat & sultana cookies

Orange, oat & sultana cookies

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 16

Looking for a healthier version of your favourite treat? These cookies from Leiths School of Food and Wine use wholemeal flour, oats and walnuts to create an ultra nourishing sweet bite

  • Freezable
  • Healthy
Nutrition: per serving
HighlightNutrientUnit
kcal167
fat9g
saturates5g
carbs19g
sugars11g
fibre2g
protein3g
low insalt0.18g
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Ingredients

  • 100g butter at room temperature
  • 1 egg
  • 50g mashed ripe banana
  • 1 tsp vanilla extract
  • 100g light soft brown sugar
  • ½ tsp grated orange zest
  • 100g wholemeal flour
  • ¼ tsp salt
  • 1 tsp baking powder
  • 100g rolled oats
  • 25g desiccated coconut
  • 50g chopped walnut
  • 75g sultana or dark chocolate chips

Method

  • STEP 1

    Heat oven to 180C/160C fan/gas 4. Cream the butter and sugar together until well blended and smooth. Gradually beat in the banana, vanilla extract and egg. Add the zest. Mix well with a wooden spoon until thoroughly blended.

  • STEP 2

    In a large bowl, mix the flour, salt, baking powder, oats, coconut, walnuts and sultanas or chocolate chips. Stir the dry ingredients into the wet and mix thoroughly until a thick dough is formed. Line a baking sheet with parchment. Drop heaped tbsps onto the sheet, leaving a 5cm (2in) space around each one, and press down lightly. Bake for 15-20 mins until lightly browned. Cool.

Goes well with

Recipe from Good Food magazine, February 2011

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Overall rating

A star rating of 4.8 out of 5.76 ratings
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