Makes 24
- 500g rolled oats
- 200g wholewheat/rice flour
- 300g brown sugar
- 100g raisins
- 100g blanched almonds/peanuts
- 3 teaspoon cinnamon
- 1 teaspoon ginger, nutmeg
- 1 teaspoon baking powder
- 400ml oil
- 400ml water
- (optional seed, dates, nuts, coconut etc…)
Preheat oven to 200’C/gas 6. Oil 3-4 baking sheets. Combine the dry ingredients in a large mixing bowl, add the oil and mix thoroughly. Stir in enough water to make a firm mixture.
Take a spoonful of mixture, about the size of a ping pong ball. Roll it into a ball, place on a baking sheet and flatten to around 10cm in diameter. Repeat to make 24 cookies. Bake in over for 12-15 mins until golden at the edges.
