These Treackle Oat Cookies are really easy to make and a great way to fill up your cookie jar with a homemade treat. Homemade cookies and biscuits are always so much nicer than the ones you buy in the supermarket and you know exactly what has gone into them.
Adding the bicarbonate of soda to the butter, sugar and treacle mix is so much fun, it puffs up like puff candy and looks stripey like a tiger!
You only need small balls of the mixture and leave lots of space around them because they spread as they bake, making that thin, crisp and delicious cookie.
The balls of the mixture should be about the size of a walnut in its shell, the mixture wasn’t as sticky as I thought it might be and quite easy to roll. This quantity of mixture makes 18 cookies, that should fill your cookie jar.
When the cookies are baked let them sit for a couple of minutes then lift them off the baking trays and onto a cooling tray and once they are cooled you can eat them!
- 100 g self-raising flour sifted
- 75 g rolled oats
- 25 g desiccated coconut or mixed seeds (sunflower, sesame, pumpkin)
- 100 g butter
- 125 g caster sugar
- 2 tbsp treacle
- 1 tsp bicarbonate of soda
- 1 tbsp milk
- Combine flour with oats and coconut
- Put butter, sugar and treacle into saucepan, very slowly bring to the boil, stirring all the time.
- Remove from heat. Add bicarbonate of soda dissolved in milk.
- Pour hot mixture on to dry ingredients. Mix thoroughly. Leave on one side for 30 minutes or until firm.
Break off 18 pieces of mixture and roll into walnut sized balls.
- Transfer to buttered baking trays (leaving room between to allow for spreading), Bake in centre of moderate oven 170C for 10 -12 minutes.
- Leave on trays for 1 or 2 minutes before transferring to wire cooling rack. Store in an airtight tin when cold.
Do watch your oven temperature, as ovens can be slightly different and the high sugar content means that these cookies may burn around the edges if the oven is too hot.
The verdict: FANTASTIC! I think these are some of the nicest biscuits/cookies I have ever made and I will be making them again, I would also try making them with golden syrup as I think that would work well too. This is a very adaptable recipe and you can vary the amount of coconut or replace with other chopped nuts or seeds
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