These are crispy along the edges with slightly chewy centres.
Makes: 24-28 cookies
Oven Setting: 160 -170°C
Tray size: 13″ x 9″
Make sure all your ingredients, including the eggs, are at room temperature.
Ingredients:
- Flour – 150 grams
- Baking soda – ½ teaspoon
- Baking powder – a pinch
- Castor sugar – 120 grams
- Butter – 125 grams
- Milk – 3 tablespoons
- Oats – ½ cup
- Mixed chopped nuts – 1 cup
- Sesame seeds – ½ cup
- Melon, pumpkin seeds – ¼ cup
- Raisins – ¼ cup
- Grated Ginger – 2 tablespoons
- Candied ginger – 2 tablespoons, chopped
- Honey – 1 tablespoon (optional)
Method:
- Sieve the flour, baking powder, baking soda. Set aside.
- Using a stand mixer or a handheld mixer beat the butter and sugar until pale and fluffy.
- Add in half the sieved flour mix and a tablespoon of milk. Mix well and add the other half with the rest of the milk.
- Using a spatula fold in the oats, chopped nuts, sesame seeds, melon and pumpkin seeds, raisins, grated ginger and candied ginger. Mix well.
- Drop the dough no more than a tablespoon at a time, on to a greased and lined baking tray. Set them about 2½” apart (for the tray size used here, I set 8 per tray). Sprinkle on some oats on each cookie.
- Bake in a preheated oven at 170°C until the edges are a golden-brown, for about 15 minutes. Remember to turn the tray around at half-time.
