One of my go-to biscuit recipes is for Golden Oatie Cookies, a recipe from the Coupar Angus Abbey Cookbook, a collection of housewives’ favourite recipes that was typed up by my Great Aunty Anna many years ago. I used to bake these biscuits for charity cake sales when I was at junior school and then again in my teens when I was feeling low. Handing out biscuits at school always made me feel better about myself and the baking of them was very theraputic.
When I’m down I like to bake, but sometimes baking an old recipe can bring up old feelings so rather than stick to my tried and tested recipe I thought about adapting it and turning them into Nutty Cookies. If they’ve got nuts in them I can say they’re health food yes? I’m over the moon that, with a few tweaks to the original recipe, the biscuits turned out brilliantly and were a great success so I thought I’d share the recipe with you…
3oz Butter, 1oz Peanut Butter, 4oz Caster Sugar, 3oz Porridge Oats, 1oz Chopped Mixed Nuts, 3oz Wholemeal Flour, 1tsp Baking Powder, 1tbsp Golden Syrup
Cream together the butter, peanut butter and caster sugar until fully combined and fluffy.
Mix in the syrup and then add the oats, nuts, flour and baking powder.
The mixture should be slightly tacky and hold together when pressed, if not, add a sprinkling of water.
Roll the mixture into individual balls (around 20) and lay out on a baking tray, leaving plenty of room around each ball (you might need to do two batches as they will flatten and spread during cooking).
Pop them in a preheated moderate oven (around 180c) for 10-15 minutes.
Remove the biscuits from the oven while they are still squidgy in the middle.
Allow to cool on the baking tray for a little while and then transfer to a cooling rack as soon as they are firm enough.
If you’re anything like me, the lure of warm biscuits means that not all of them will make it to the cooling rack!