Oat & Sultana Cookies

These cookies are delicious and will disappear in a flash. This recipe was made possible thanks to an Ottolenghi post on Instagram.

Servings 20 cookies

Prep Time 2 hrs 30 mins

Cook Time 15 mins

Total Time 2 hrs 45 mins

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.

This recipe was prepared by one of Ottolenghi's development chefs, Verana Lochmuller. You can follow here Instagram profile for more inspiration.

Yotam Ottloenghi's Instagram profile is another great source of inspiration as well as his weekly column in the Guardian.

Course: Sweet Treats

Keyword: cookies, Food, oats, sweets, tea time