- 125g (4oz) soft butter
- 75g (3oz) light muscovado sugar 1 egg
- 170g (6oz) oats
- 50g (1 3/4oz) self-raising flour 1/4 t baking powder
- 50g (20z) sultanas
- 1T honey
- Preheat the oven to 190C (170C fan). Lightly grease two baking sheets.
- Cream together the butter and sugar with a hand whisk until light and pale.
Add the egg, whisk till just combined, then stir in the honey.
- Mix the oats, flour, baking powder and sultanas together and stir into the mixture.
- Drop small spoonfuls (about the size of a walnut) onto the baking sheets, spacing them well apart, and very slightly flatten them with the back of the spoon. (Makes about twenty cookies.)
- Bake for 10-12 min. until golden.
Leave to cool on the sheet for a few minutes, then transfer to a wire rack to cool completely.
Using maple syrup or golden syrup instead of honey changes the flavour of the cookies. Adding an ounce of chopped nuts adds taste, texture and additional nutrients.
Oats contain protein, calcium, and some vitamin E. Oats are a good source of B vitamins, potassium, and magnesium. Oats contain soluble fibre which can reduce cholesterol levels. Oats can cure constipation and help prevent gallstones.
Oats provide slow-release energy which can help regulate blood sugar and protect against diabetes. The beta-glucan in oats can also help you feel full for longer (good for diets and healthy weight!). Porridge made with oats makes for an easy, delicious and healthy breakfast that will provide slow-release energy throughout the morning.
For some, oat porridge is a very serious matter indeed: the annual World Porridge Making Championship is held on the 10th of October every year in the Scottish Highland village of Carrbridge, where the winner is awarded the Golden Spurtle!