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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.