Raspberry & White Chocolate Oat Coomies
saucepan, wooden spoon
Preheat the oven to 170°C/150°C Fan/Gas Mark 3, line 2 baking trays with baking paper.
- 16⅔ g unsalted butter (melted)
- ⅛ tbsp golden syrup
- ⅓ tbsp water
- ⅓ tbsp raspberry jam (unseeded)
- wooden spoon
Put the butter, golden syrup, raspberry jam and water in a pan and heat until melted. Allow to cool slightly. Note: The raspberry jam may not fully melt, this is fine.
- 20 g flour
- 16⅔ g rolled oats
- 14⅛ g caster sugar
- 8⅓ g desiccated coconut
- 8⅓ g white chocolate chips
- ½ tbsp cacao nibs
- ⅞ g freeze dried raspberry pieces
- ⅛ tsp baking soda
Weigh all of the dry in a bowl and give a good mix with a wooden spoon.
Add the melted ingredients and again give a good mix until combined. Finish mixing by hand until it all comes together and feels firm.
Take a handful of the mixture (around 50g), roll into a ball and place the onto one of the greased baking trays. Leave a few centimetres of space between the balls so about 6 to a tray should be enough. Flatten slightly, they will flow out during baking.
Bake for about 16-18 minutes until the balls have flattened into a disc and have a nice deep golden brown colour but are still a little soft.
Remove the cookies from the oven and leave on the tray to cool and firm up.