Another recipe from the Hummingbird Bakery Cake Days cookbook. It’s in the section “rainy day treats” but you don’t have to wait for a rainy day to make them! If like me you have some apples that need to be eaten fast, this recipe will do just the trick. It got the “delicious” approval of all my colleagues as well!
Preheat the oven to 170 C. Cream together 135 softened butter, 80 g caster sugar and 80 g soft light brown sugar. Add 1 egg and 1/2 tsp vanilla essence and mix thoroughly. Add 190 g plain flour in two batches, adding 1/2 tsp salt, 1/4 tsp ground cinnamon and 1/2 tsp bicarbonate of soda with the second batch. Mix until a dough forms.
Peel and finely grate 2 apples (preferably Granny Smith) and squeeze all of the liquid out of them, discarding the liquid. Add 60 g rolled oats and 60 g of the grated apples to the cookie dough and stir by hand. Break off small pieces of the dough (size of a big marble), roll into a ball and place on a baking sheet lined with baking parchment (leave some room between each cookie as they will spread while baking). Place into the oven and bake for 15-20 min or until the cookies are a light golden brown. Leave to cool and set for about 10 min before transferring them to a wire rack.
They keep very well for several days. Enjoy!