Due to the kitchen quarantine at Maldonado Bistro thanks to Covid-19, we spent some time trying out some baking recipes. One recipe that caught our eye was this cookie recipe which was an Instagram story shared by Yotam Ottolenghi. The recipe was actually prepared by one of his development chefs, the talented baking master Verana Lochmuller.
Yotam Ottolenghi needs no introduction. Apart from his restaurants in London, which we actually had plans to visit in Easter if it were not for the lockdown, he is also the publisher/author of a number of interesting and useful cookbooks. We actually have a few of his titles in our library of cookbooks and look forward to his upcoming release titled FLAVOUR.
Back to the recipe, these oat and sultana cookies made an instant hit and did last long in our kitchen. They are not too sweet and enjoy a subtle touch of spice thanks to the cinnamon, nutmeg and vanilla. Make sure your bicarbonate of soda and baking powder are activated to ensure the best end result. Good luck!
Oat & Sultana Cookies
Equipment
- Heavy-bottom pan
- Whisk
- Mixing bowls
- Spatula
- Ice-cream scoop
- Digital weighing scale
- Baking trays
- Baking paper
- Cooling rack
Ingredients
- 160 grams Wholemeal Flour
- 75 grams Oatmeal
- 180 grams Jumbo Oats
- 1 Tsp Fine Salt
- 275 grams Unsalted Butter (divided)
- 175 grams Light Brown Sugar
- 75 grams Caster Sugar
- 1 Egg
- 20 grams Vanilla Bean Paste (or extract)
- 200 grams Sultanas
- 1 Tsp Cinnamon
- 3/4 Tsp Nutmeg (freshly grated)
- 1 Tsp Bicarbonate of Soda
- 1/4 Tsp Baking Powder
Instructions
- Place 200g of the divided butter into a heavy-bottom pan and place on a medium heat. You need to melt and brown the butter which can take around 5 to 7 minutes. Use a whisk to stir every now and then but do keep an eye on it. You want the butter to foam and then turn into a dark brown. As long as you keep an eye on the butter you will not burn it. The aim is to get the caramelisation and nuttiness of the browned butter.
- Transfer the browned butter to a mixing bowl with the remaining butter (75g), sugars, oatmeal, salt and vanilla. Whisk until combined and set aside for around 10 minutes to cool off.
- Once cooled down, add the egg and whisk again until beautifully emulsified and shiny.
- Add the jumbo oats and wholemeal flour and mix with a spatula to combine. Cover the surface with clingfilm and rest in a fridge for approximately 2 hours.
- Preheat your oven to 180°C (fan)/ 200°C.
- Using an ice-cream scoop, roll up dough balls of approximately 40-45g. Place evenly on a lined baking tray and bake for 12 to 15 minutes until light browned around the edges.
- Once out of the oven transfer the cookies with a metal spatula to a cooling rack. Once cooled then they are ready to eat or store in an airtight container.
Notes
Did you try this recipe?
Please let us know how it turned out for you! Send us an e-mail or tag @maldonadobistro on Instagram and hashtag it #amaltesepantry.
