Sultana, Cranberry, Orange & Maple Oatmeal Cookies

Prep: 20 Minutes
Cook time: 13-15 Minutes

Ingredients from your Baking Box:
Gluten-free Oat Cookie Mix

Brown sugar & maple mixture (in a heat pouch)

Cookie fruit mix

2g Bicarbonate of soda

You will also need:
10ml boiling water

70g Butter

The Recipe:

1. Preheat the oven to 170°C/ 150°C fan/ gas 3. Line 3 large baking trays with non-stick baking parchment.
2. Fill a jug halfway up with hot water and pop your maple & sugar bag into it, then set aside - this will allow it to soften.
3. In a bowl combine the oats mix and the fruit mix, then place to one side
4. Put the butter and soften sugar mixture into a medium saucepan, heat until brought to the boil. Then remove from the heat.
5. Boil some water and place 10ml in a bowl with the bicarbonate of soda, briefly stir.
6. Add this to the butter and sugar mixture, it will froth up so stir to combine.
7. Then mix this into the oat mixture until fully incorporated.
8. Using an ice-cream scoop make balls of the mixture and place on the lined baking trays - leave plenty of space in-between!
9. Flatten each ball slightly. Bake for 13-15 minutes, depending on whether you prefer a crunchy or chewy cookie?
10. They will set as they cool. Leave on the tray for a couple of minutes before transferring onto a cooling rack.

    Watch the How-to Video Here!