Friday, 25 October 2013

Redcurrant, chocolate and oat cookies

I made those cookies using what I just found in my store cupboard and they turned out so delicious I will surely make them again.  I used frozen red currants but you can also use fresh or replace with other small, sour fruit like fresh cranberries or cherries.

Cookies are soft but have a thin, crispy crust and dark chocolate goes so well with red currants it is just a pleasure to eat... and it only takes few minutes to prepare.


  • 140g soft, unsalted butter
  • 1/3 cup caster sugar
  • 1/3 dark brown sugar
  • 1 cup plain flour
  • 1/2 tsp bicarb. of soda
  • 1 egg
  • pinch of salt
  • 1 cup oats
  • 1 tsp cinnamon
  • 1 tsp vanilla paste or vanilla pod
  • 70g dark chocolate chips
  • 1/2 cup fresh or frozen red currants
  • 1/3 cup dried cranberries 

Beat the butter with both sugars until pale and fluffy, then add and egg and whisk until combined.  Add all remaining basic ingredients and mix until smooth, do not over- work the dough.  

Add the chocolate, red currants and cranberries and stir until evenly distributed.

Shape 12 equally sized balls and place on a lined baking sheet well apart, you will probably need two baking sheets or just bake one tray at a time.  Press lightly to flatten the cookies.  Bake in a pre-heated oven at 180C for about 15 minutes, until golden brown.

Leave to cool on a tray for couple of minutes, then transfer onto a cooling rack.


Recipe makes 12 large cookies

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