Jamie Magazine
By Anna Jones
Ingredients
200g oats
100g chocolate
125g wholemeal or spelt flour
1 teaspoon baking powder
100g unsalted butter (at room temperature)
100g smooth peanut butter
200g light muscovado sugar
200g dark muscovado sugar
1 teaspoon vanilla extract
2 free-range eggs
200g icing sugar
optional: natural food colouring
optional: Smarties
optional: icing pens
Method
- Preheat the oven to 180ºC/gas 4. In a food processor, blitz the oats to a fine powder. Roughly chop the chocolate. Add the oats and chocolate to a bowl with the flour and baking powder, mix to combine and set aside.
- Place the butter, peanut butter, sugars and vanilla extract in a bowl and, using either an electric whisk or by hand, beat them together until whipped and creamy.
- Add the eggs, followed by the dry ingredients, and mix well with a wooden spoon until everything is combined and you have a stiff dough.
- Place heaped teaspoons of the mixture on the baking sheets, leaving 3cm between each one. Bake in the oven for 8 to 10 minutes, until golden around the edges, then remove from the oven and leave to cool for 5 minutes before transferring to a wire rack to cool completely.
- To make the icing, sift the icing sugar into a bowl and mix in a few drops of water until it’s a spreadable consistency. You could add natural food colouring, if you like.
- Ice the cooled cookies and decorate with Smarties (if using). Get the kids to write names on them with icing pens, or make a little extra icing in a different colour, and spoon it into a small piping bag with a fine nozzle.
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