Oat and sultana cookies

Here’s a lovely afternoon tea recipe to add to your weekend baking list: Oat and sultana cookies! This recipe is great for involving your children in the cooking experience by measuring and adding the ingredients, mixing the batter or rolling the dough into balls.

We like to serve the oat and sultana cookies with sliced cheese and fresh fruit for afternoon tea, but they are also perfect for lunchboxes, on-the-go snacks, or to enjoy with a peaceful cup of tea in the evening. You can also turn this recipe into a slice by pouring the batter into a shallow baking tray and pressing down before baking.

Oat and Sultana Cookies

An afternoon treat from Keiki Early Learning:

Ingredients

• 100g sultanas
• 125g unsalted butter, softened
• 60ml honey or maple syrup
• 1/2 teaspoon vanilla extract
• 100g wholemeal flour
• 100g rolled oats
• 1/4 teaspoon bi carb soda

Method

1. To prevent the sultana from burning in the oven, soak them in boiling water for 10minutes.
2. Preheat oven to 160 degrees Celsius and line a baking tray with baking paper.
3. Whisk the butter and maple syrup or honey in a large bowl.
4. Add the vanilla and stir well.
5. Stir in the flour, oats and bi carb soda. Mix well until combined.
6. Drain the sultanas and add to the mixture, stir gently.
7. Using a tablespoon, roll the dough into balls and place them on the baking tray. Press down gently with the back of a spoon to make a biscuit shape.
8. Bake for 15 to 20 minutes until the edges start to turn golden brown.

Keiki Early Learning

At Keiki Early Learning our experienced cooks offer delicious and nutritionally balanced 4-week rotating menus. We cater to all dietary, cultural and medical needs and all of our rooms follow dietary and food allergy requirements, so no child is left unhappy or at risk.

We also provide progressive mealtimes with a relaxed atmosphere where children have the opportunity to choose when they would like to eat their meals. Visit our Food and Nutrition page for more information.