baking, Home made, How To, Recipes

BWBO Week 2: Oat, Raisin & Macadamia Nut Cookies

It’s time to announce another winner for our ‘Bake with Bake Off’ challenge. You may have spotted some of your favourite bloggers joining in with our little twitter chat and contest, but there was one recipe this week that particularly caught our eye.

These yummy looking cookies come from Caroline at MyFamilyTies.com, who chose to mark biscuit week by rekindling fond memories of her time spent in Australia. Whilst Caroline was once lucky enough to be able to pluck fresh macadamia nuts straight from the tree, you can pick up these tasty treats from any local supermarket or adapt the recipe to incorporate your favourite nuts.

With a real taste of home from a warming touch of cinnamon, these simple oat biscuits offer the perfect crunch for afternoon tea with family and friends.

To make these biscuits, you will need:

  • 170g of softened butter (keep at room temperature for a few minutes, don’t be tempted to microwave!)
  • 1 egg
  • 320g of soft light brown sugar
  • 255g of plain flour
  • ½ a tsp of bicarbonate of soda
  • ½ a tsp of baking powder
  • 150g oats
  • 4 tbsp of sunflower oil
  • 1 tsp of cinnamon (or to taste)
  • 150g raisins
  • 150g macadamia nuts
  1. Start by preheating your oven to 180C/Gas mark 4.
  2. Cream your butter in a mixing bowl and gradually add the sugar. This can be done by hand, but it’s much quicker to use an electric mixer!
  3. Beat your egg in a separate bowl and add to your butter.
  4. Continue to combine the mixture and add your sunflower oil. At this moment your mixture may not look much like cookie batter, but don’t worry! The mixture will stiffen with the other ingredients.
  5. Now it’s time to add your dry ingredients, this is where your mixture really takes shape. Sieve the flour, bicarbonate of soda, baking powder and cinnamon until you’re left with a smooth batter.
  6. Roughly chop your macadamia nuts and add them to the mixture along with your raisins and oats. This may take a little bit of elbow grease as it’s quite a thick mixture.
  7. Scoop up spoonfuls of the mixture and roll into balls. Flatten them onto a tray lined with baking paper for even-sized biscuits. Remember to leave space between each cookie to account for spreading as they bake.
  8. Bake for 20 minutes or until golden brown. When the cookies are firm to the touch, you’ll know they’re ready to go.
  9. Leave to cool on a rack, out of the way of little hands.

You may find that this mix can be used on more than one batch depending on how big you make your cookies. Caroline says these are the perfect biscuits for dunking, so just in case you were wondering, we take our brews with milk and sugar. We’ll expect an invite once you’re done baking!

For all her efforts, Caroline has won one of our gorgeous Mason Cash mixing bowls to whisk up some more winning recipes, or maybe even another batch of these delicious cookies.

If you’re a blogger who loves to bake, why not join our post Bake Off chat between 9pm – 9:30pm on Wednesday, using the hashtag #BWBO.

See you there!

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