Mrs Claus’s tasty oat and raisins cookies recipe
Elfin told me he’d bring chocolate maggots, worms and spiders for the children (see Introducing Your Christmas Elf to the Family post). When we opened the box the kids were disappointed to find that all the chocolate – apart from a few crumbs had disappeared. It’s a long journey from the North pole and the poor thing got hungry.
However having and elf around is not all mischief…
This morning we woke up to the delicious smell of freshly baked cookies. Elfin has make a large batch of oat cookies. I thought he’d bake something more seasonal – mince pies maybe? But no one complained and the cookies are disappearing fast.
Elfin says that this oat and raisins cookie recipe comes straight from Mrs Claus’s kitchen. Apparently, it is a long standing favourite with the reindeer – it gives them plenty of energy when they go on Christmas deliveries with Santa.
If they are good enough for reindeer they should be just perfect for kid’s lunch boxes! After a little bribing, I managed to persuade Elfin to share his oat cookies recipe with us – I just wont tell Santa about him eating all the kids treats on his way here!
This recipe makes 30 to 40 oat and raisins cookies and you will need:
- 250g raisins or other dried fruit, chopped apricots, cranberries, sultanas will all work well
- 250g soft butter
- 250g light brown sugar
- 170g tube of condensed milk
- 250g rolled oats
- 425g self-raising flour
- Heat the oven to 150C/130C fan/gas 2 and line 2 baking trays with baking parchment.
- Using a large bowl, put the butter and sugar in a mixing bowl and beat well with a wooden spoon. Add the condensed milk, beat well, then add the raisins or other dried fruit, and mix well again. Finally, add the flour and mix until it starts to disappear – you can use your hands to mix it, too. The mixture needs to be dough like, so you might need to add a couple of drops of milk if it is too crumbly.
- Take a small amount of dough and roll it between your hands to form a ball. Place on the baking tray and flatten the ball to shape the biscuit.
- Bake for 25-30 minutes until golden on the edges. Leave to cool on the tray. The cookies will keep in an airtight container for up to 3 days.
These cookies are quite easy to make and children will love to join in too. If you’re baking with small children why not prepare just a small amount of dough? They will find it easier to mix and are less likely to lose interest half way through.
To make about 6 cookies use:
50g of raisins or other dried fruit
50g soft butter
50g light brown sugar
2 tbsp condensed milk
50g rolled oats
85g self-raising flour