|Couldn’t resist getting the old china tea set out again! Its just so pretty!|
The jury is still out on the answer but whatever they are they taste good! The idea with cookies is the large amount of butter and sugar in them makes them spread from a blob into a beautiful soft and chewy disc… These didn’t!
Unfortunately the downside to substituting butter in a cookie recipe is that the blobs don’t spread quite as much… Hmm on second thoughts is that really a downside?! They become these lovely soft and chewy mounds almost a rock cake but thanks to the apple sauce these stay very moist!
(Ok I realise some of you will make beautiful rock cakes but I have grown up with rock cakes being a very good description of hard, dry lumps of ‘cake’ so I apologise if yours are in fact lovely!)
Most cookie recipe call for a LOT of sugar but to be honest I don’t really like giving the Peachicks such large quantities so I use halve the amount of sugar and add in just a tablespoon of apple sauce. Still quite full of sugar but not quite as much and adds a nice flavour to the cookies!
I just had to eat one still warm out of the oven with a nice cup of tea (research obviously!) and I can definitely say it was yummy – just hope there is enough left in a minute for a photo!
4oz Plain Flour
1/4tsp Baking Powder
2floz Vegetable Oil
4oz Caster Sugar
1tbsp Apple Sauce
1/2tsp Vanilla extract
Firstly preheat the oven to 180C and line baking trays with greaseproof paper.
Then cream together the oil, sugar and apple sauce. I use a whisk for this as the ingredients are quite runny.
Next add the egg and vanilla extract and whisk until thoroughly combined and fluffy.
Now carefully stir in the flour, baking powder, oats and sultanas until a sticky dough is formed/
Dollop small mounds of the dough on the tray and LIGHTLY push down with the back of a spoon (or your fingertip works quite well – less washing up too!)! Space out the dough as it does spread a little.
Bake for 15minutes ish – they will crisp up as they cool!