Baked in just 20 minutes, these oaty raisin cookies make a great last-minute bake!
Oaty raisins Valentine’s Day cookies
For the cookie lovers in your life, these oaty raisin heart cookies by South African Fruit are perfect for Valentine's Day!
Brought to you by South African Raisins
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- 75g (2¾oz) dairy-free butter
- 110g (4oz) light brown sugar
- 80g (2¾oz) plain flour
- 140g (5oz) porridge oats
- 110g (4oz) golden syrup
- 30g (1oz) almond butter
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- ½ tsp salt
- 100g (3½oz) South African Raisins
Begin by adding the butter and light brown sugar to a bowl. Using a hand or electric whisk, beat together until creamy.
Add the golden syrup, vanilla extract and almond butter and whisk again until combined. Add the flour, oats, cinnamon and salt and combine, then finally fold through the raisins.
Line a couple of baking trays with parchment paper and, using a heart mould, place some of the cookie dough inside it. Press down so the dough fills the mould, then carefully remove the mould. Repeat with the rest of the dough until there isn’t any left. Make sure there is plenty of space between the cookies on the trays, as they will spread when they cook. Place the trays in the fridge for at least 1 hour to chill.
When ready to bake, preheat the oven to 160°C/Gas Mark 2. Place all of the trays in the oven and cook for about 20 minutes. The cookies on the lower shelves may need a few minutes longer. The cookies will still be soft when they’re taken out of the oven, but they’ll quickly harden.
Last updated 4 months ago