Serves: Makes ~12 cookies
Preparation and cooking time: 30 minutes
Calories: ~114 per cookie
I’m taking a brief break from my series of posts on increasing website performance today. I didn’t want anyone to think I’d abandoned cooking entirely during that time and so I decided to post these which I’m very happy to share with you today, because, for me, these are pretty much the epitome of a “taste from my childhood”. I can remember my mother making these since I was young enough to remember anything. The amount of sugar in them is very low – just 50g in this batch, and ~2tsps of Golden Syrup, which means there’s only about 4g of sugar per cookie and about 1/15 of a teaspoon of syrup (if my calculations are correct), making them a favourite of my father, who isn’t too keen on overly sweet things.
The recipe was a magazine cut-out – clipped out by my mother many moons ago and stored in a great book of similar cuttings in her bookshelf containing all her recipe books. For a while we had these cookies in our house pretty much all the time, and then… shock horror… the recipe clipping went missing (or rather we just didn’t have them for a while, forgot all about them and then no-one remembered where the clipping was anymore). In any case, I remembered them recently and asked my mother if she still had the recipe. As chance would have it, she did, she knew where it was, and she’d recently made some herself!
The original recipes calls for putting glacé cherries on top of the cookies; that’s a little bit too 70s for me, so I skip them – the result is a delicious, smooth-flavoured, dark, slightly bitter cookie, rolled in oats which gives a very pretty appearance. Of course, the only “down side” is that since they’re really not that sweet at all, you get the impression that you can really eat even more of them than one might with a sweeter cookie, and that’s not really a good thing.
Speaking of gorging on cookies – we went for a walk in a forest recently and were delighted to see that every 100m or so there is an “activity” installed on the path. For example, you’re walking along and there’s a sign with a number (starting at 1, going up to 20 or so). Each sign gives you instructions, so for example it will have you running along a pole to keep your balance, doing some stretching and squats and so forth. The exercises get progressively more difficult, culminating in a battery of pull-ups, leg-lifts and hurdles. My wife and I are determined to try and undertake this “assault course” as often as we can, and perhaps in a few months I might finally be able to do a pull-up or five (I don’t lack upper body strength – those of you who’ve seen me will attest to that, but damn those are HARD!).
This will be the last cake or cookie I post for a while as well – I took a look at the front page of my site and was shocked to see that it seemed to be turning into some sort of baking paradise. Cakes, breads, cookies all over the place, so I think next time I’ll be doing something a little more… savoury. I’ll be back in a few days with the next instalment in my guide on improving website performance. Until then – have a nice week everyone!
Dark Chocolate, Oat-Rolled Cookies
- 100g Butter, softened
- 50g Caster Sugar
- 2tsps Golden Syrup
- 100g Plain Flour
- 25g good quality Cocoa Powder
- ~50g Oats
- Start off by preheating your oven to 190 degrees Celsius, and then cream together the butter and sugar in a large bowl until pale and fluffy. Add in the Golden Syrup and beat together well before adding the flour and cocoa powder to the bowl and mixing until you have a smooth paste.
- Place the oats in a shallow dish and then divide the cookie dough into about 12 pieces. Roll into balls and then roll in the oats before placing onto a greased baking sheet. Flatten the balls gently with a fork.
- Place the baking sheet into the preheated oven and bake for 15 minutes, by which time the cookies should have spread out and cracked slightly on top. Remove from the oven and allow to cool on the tray for 5 minutes before transferring to a wire rack to allow to finish cooling. Enjoy!