Cinnamon and raisins are warming, wintery flavours that taste delicious in bagels, breads, rolls and biscuits.
Not only is the flavour combination flavoursome but cinnamon is rich in antioxidants and raisins are packed with fibre.
One of the most popular ways to enjoy these classic flavours is baked in a chewy cookie.
The recipe, which originated in the USA, is typically made using oatmeal, flour, sugar, eggs and spices.
This recipe from Doves Farm uses organic oat flour and contains one teaspoon of cinnamon for a subtler flavour.
The recipe reads: “A classic flavour combination with oat flour and raisins baked into tempting cookies with a hint of cinnamon.”
How to make raisin and cinnamon cookies
Cooking time: 8-10 minutes
Ingredients:
- 175g Doves Farm Organic Oat Flour (or similar)
- One tsp ground cinnamon
- One tsp bicarbonate of soda
- 75g butter
- 100g dark muscovado sugar
- One egg
- One tbsp milk
- 75g raisins
- butter, for tray
Method:
1. Firstly, pre-heat the oven to 200°C, Fan 180°C, 400°F, Gas 6.
2. Next, rub some butter around a large oven tray or put a baking liner on an oven tray.
3. Sieve the oat flour, cinnamon and bicarbonate of soda into a bowl and stir it to combine.
4. Chop the butter into another bowl and add the sugar. Beat the two ingredients until they are well incorporated.
5. Break the egg into the bowl and add the milk. Beat again until combined.
6. Tip the oat flour, cinnamon and bicarbonate of soda mix into the mixing bowl with the wet ingredients and stir to combine them.
7. Add the raisins and stir everything together so the raisins are evenly distributed throughout the mixture.
8. Divide the mix into 20 piles on an oven tray and roll each one into a ball.
9. Flatten the cookies gently with the back of a fork and bake them for eight to 10 minutes.
