Biscuits
Anita Bean cherry oat cookies (LMH)
Anita Bean Cherry Oat Cookies - makes 16100g spelt or plain flour
125g jumbo oats
100g butter
75g brown sugar
1 tbsp maple syrup or honey
1 tsp vanilla essence
100g glace cherries, cut into quarters
1/2 egg, beaten
Preheat oven to 190C/gas mark 5 and line a baking tray.
Combine flour, oats, butter, maple syrup and vanilla extract and mix well. Stir in the cherries. Add egg and mix until it clumps together.
Roll into walnut sized balls, place on tray approx 1" apart and flatten lightly with a fork. Bake for 12-14 minutes or until light golden. Cool for a few minutes before transferring to a wire rack.
Variations - sub 50g dried cranberries for the cherries or 100g raisins.
Peanut butter cookies (LMH)
Peanut butter cookies200g peanut butter
100g sugar
¼ teaspoon salt
½ teaspoon vanilla essence
1 large egg, beaten
Heat oven to 180C, grease or line baking sheet
Mix peanut butter, sugar and salt, add egg and vanilla essence and mix again.
Place chunks of dough, spaced well apart, on the tray. Press the cookies down with the back of a fork to squash them a little. The cookies can now be frozen for 2 months, cook from frozen adding an extra min or 2 to the cooking time. Bake for 10 mins, until golden around the edges and paler in the centre. Cool on the trays for 10 mins, then transfer to a wire rack and cool completely.
I'm sure you could just add chocolate chips if you wanted to.