Recipe adapted from amandeleine Ingredients 1/2 cup vegetable oil 3/4 cup brown sugar 1 egg 3 tbsp water 1 cup milk 1/2 tsp salt 1 tbsp baking powder 3 cups traditional rolled oats 1/4 cup dried cranberries 1/4 cup raisins 1 large apple, cored and cubed (I prefer to leave the peel on for texture and visual interest but feel free to peel the apple if you want to) 2 tbsp brown sugar Method Preheat oven to 180 degrees C. Beat together oil and 3/4 cup of brown sugar in a large bowl. Mix in egg, water, milk. In a separate bowl, whisk together salt, baking powder, and oats. Add dry ingredients to wet, stirring until combined. Stir in dried fruits. Gently stir in apple pieces. Pour into a lightly greased ramekins. Sprinkle remaining brown sugar over top. Tip: Can be made a day ahead of time, keep refrigerated and remove from fridge a half hour prior to baking. Bake in preheated oven until firm, about 35 minutes. Serve hot. Tip: the leftover keep quite well, straight from the pan or reheated in the microwave. Play with the recipe using some of your favourite baked fruits. Makes 6 Will SHE make it again? maybe.
atablefortwo.com.au Ingredients 1 cup plain flour 1/8 tsp salt 112g unsalted butter, room temperature 1/4 cup icing sugar 1/2 tsp vanilla essence 1/6 cup dried cranberries 1/6 cup green tea powder Method Add flour and salt into mixing bowl and set aside. If you are using powder form flavour (eg, Green Tea) for the shortbread, add it in now too. Beat the butter and sugar with an electric mixer until smooth, pale and creamy. Add the vanilla essence and (if using liquid flavour, add it here now) mix until combined then add the flour and cranberry and mix until incorporated. Spread the dough between two sheets of cling wrap and roll it out into 0.5cm thickness then transfer to fridge and let it set for at least 2 hours, overnight is best. Preheat the oven to 180C. Take the dough out from the fridge one at a time, let it thaw for 10 minutes, it should be still hard but able to cut through. Cut into shapes using cookie cutter. Tip: Work fast or the dough will be very difficult to remove from the cookie cutter Place the cookie on baking tray lined baking sheet. Transfer the cookies to oven and bake for 15-20mins or until a light golden colour. Take it out, set a side to cool. Store in air tight container. Makes 25 Will THEY make it again? YES. since SHE can’t wait to use her cute cookie cutters again. maybe she will try black sesame shortbread the next time.