Saw this lovely cookie recipe of Amy from Amy's Baking Diary. With most of the ingredients ready in my kitchen, I went ahead to bake them but substituting cherries with a combination of cherries and raisins. These cookies were aromatic while baking in the oven. This is one of the two cookies that I managed to do from the long list of must try cookies shared by many food bloggers. Sorry the rest would have to wait as I'm afraid my 'mood' may spoil a good recipe.
Like what Amy said, these cookies are crunchy and the aroma from the sesame seeds was nice. Definitely worthwhile to bake more next time.
Ingredients
Recipe Source - Amy's Baking Diary [recipe from Allan Bakes] with slight modification
[makes 80 pieces]
120 gm plain flour
1 tbsp wholemeal flour
1/4 tsp bicarbonate of soda
a pinch of salt
120 gm unsalted butter - room temperature
60 gm castor sugar
1 tbsp brown sugar
1 egg
1 tsp vanilla essence
140 gm quick cooking oats
140 gm cherries [I add some raisins] - diced
50 gm EA toasted white and black sesame seeds
- Sift both types of flour, bicarbonate of soda and salt together. Add back the wheat bran into the flour mixture. Set aside.
- In a mixing bowl, beat butter and sugar at medium speed until light and creamy [about 6 minutes].
- Add egg and vanilla essence and continue to beat until well combined [about 20-30 seconds].
- Gradually fold in the flour mixture [about 20 seconds].
- Stir in the oats and cherries/raisins and mix well.
- Shape dough in small balls and coat with mixed sesame seeds. Arrange cookies on a lined baking tray leaving some space in between cookies. Press lightly to flatten cookies.
- Bake cookies in preheated oven at 180 degrees C for 15 minutes [original recipe is 160 degrees C for 20-25 minutes.
- Leave cookies in baking tray for 10 minutes before removing to cool on a wire rack. Store in airtight container.
I'm submitting this post to the Bake Along event hosted by Zoe of Bake for Happy Kids, Joyce of Kitchen Flavours and Lena of Frozen Wings
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