Breakfast cookies

  • Preparation Time20 mins
  • Cooking Time12 mins
  • Serves12
  • DifficultyEasy
110g wholemeal pastry flour
75g plain flour
1/4 tsp salt
1/2 tsp ground nutmeg
1 tsp ground cinnamon
1/2 tsp bicarbonate of soda
30g unsalted butter
60ml rapeseed oil
3 tbsp caster sugar
45g dark brown sugar
1 egg
60ml strained carrot baby food
1 tsp vanilla essence
45g rolled oats
25g bran cereal flakes
45g sultanas
45g walnut pieces, lightly toasted in a dry frying-pan for 2 minutes, until fragrant and chopped
1) Place rack in center of oven and preheat oven to 180°C/ gas mark 4. Whisk together flours, baking soda, cinnamon, nutmeg and salt in a medium-sized bowl.

2) Combine butter, oil and sugars in the bowl of a stand mixer and mix on high speed, scraping down sides if necessary, until sugars have dissolved and mixture is light in color, about one minute.

3) Add egg, carrot puree and vanilla and beat an additional 30 seconds. Add flour mixture and beat an additional 30 seconds. Add oats, flakes, raisins and walnuts and mix over low speed just until incorporated. Dough will be slightly sticky and less cohesive than traditional cookie dough.

4) Line a large cookie sheet with parchment paper. Using between three to four tablespoons of batter, form a ball and place on baking sheet. Repeat with remaining batter, leaving about 8cm between cookies.

5) Wet hands and use palm of hand to flatten cookies until about 12cm thick. Bake for 12 minutes, until cookies are fragrant but still soft. Let cookies cool slightly, then transfer to a wire rack to cool completely.

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