Raspberry & White Chocolate Oat Coomies

Step 1/7

Preheat the oven to 170°C/150°C Fan/Gas Mark 3, line 2 baking trays with baking paper.

Step 2/7

• 16⅔ g unsalted butter (melted)
• ⅛ tbsp golden syrup
• ⅓ tbsp water
• ⅓ tbsp raspberry jam (unseeded)

• saucepan
• 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.

Step 3/7

• 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.

Step 4/7

Add the melted ingredients and again give a good mix until combined. Finish mixing by hand until it all comes together and feels firm.

Step 5/7

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.

Step 6/7

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.

Step 7/7

Remove the cookies from the oven and leave on the tray to cool and firm up.

Enjoy your meal!