A long time ago, after mammoths but Groucho Marx, I concocted a sugar-free cookie recipe and shared it with you all. Now, as part of the bakery remit of the Quirky Muffin - the blog that time forgot - I present version two! Please be aware that nuts, seeds, and whatever else are included in the mix, and that I take no responsibility for any incidents inspired by mention of the woolly mammoth.
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Experimental Cookies
(Adapted from 'Chunky Choc Cookies', page 215 of Hamlyn's 'The Student Cookbook', ISBN 9780600609650)
Overloaded with goodness! Makes a large number.
250g (8 ounces) oats
250g (8 ounces) plain flour
6 tablespoons of sunflower seeds
6 tablespoons of sesame seeds
6 tablespoons of chopped almonds
4-6 tablespoons of raisins (to preference)
150g (6 ounces) of butter (or whatever (I use Clover))
100g (3.5 ounces) of set honey
9 tablespoons of vegetable oil
2 eggs, lightly beaten
1 - Heat the oven to 180C, 350F, Gas Mark 4. Prepare a baking tray with some greaseproof/baking paper.
2 - Mix together the oats, flour, sesame and sunflower seeds, almonds and raisins in a big bowl.
3 - Melt the butter and honey in a saucepan, and add the result to the dry ingredients. Then, mix in the eggs and oil until it's all combined.
4 - Put spoonfuls of mixture on the baking tray, spacing them slightly apart. Squish them with the back of the spoon so that they're flat.
5 - Bake in the oven for about fifteen minutes, until they start to brown around the edges. Then leave to cool on a plate and practice meditation in order to not just guzzle them all while they're still warm.
6 - Wait.
O.
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