Spiced Oat & Raisin Cookies
SABZI’s Spiced Oat & Raisin Cookies
Many of you will be familiar with Sabzi’s Belgian Chocolate cookies. Some may say they are approaching (almost) legendary status locally(!!), so they were a hard act to follow when we decided to develop our newest, Spiced Oat and Raisin variety.
This cookie was developed by Katherine, Mel, Dan, Tim and myself (our wonderful baking team!), launched in the Winter of 2024 as a limited edition item, and ended up being so wonderfully popular that we’ve made them a permanent sweet treat on our menu!
It is crisp, slightly chewy, and wonderfully delicately spiced – a truly moreish treat.
I hope you enjoy making them, as much as we enjoy eating them!
Ingredients
Makes 24 cookies. Half this mixture for a dozen.
• 300g light soft brown sugar
• 225g dark soft brown sugar
• 325g unsalted butter
• 3 whole eggs
• 3 egg yolks
• 2 tsp orange extract
• 425g plain flour
• 100g self raising flour
• 7g salt
• 7g baking powder
• 300g jumbo oats
• 160g sultanas
• 160g raisins
• 160g mixed peel
• ½ tsp nutmeg
• ½ tsp cinnamon
• 1tsp ground ginger
Method
Melt butter until fully melted but not hot.
Soak sultanas and raisins in boiling water.
Mix melted butter and sugars together until fully mixed together and slightly airy; I’d recommend using the whisk attachment of your kitchen mixer if you are using – alternatively an electric hand whisk will, of course, work.
Add eggs, egg yolk and orange extract and mix in thoroughly.
Scrape the bottom of the bowl to check they’re well combined.
Add in the flours, spices, salt and baking powder and mix on the ‘paddle’ attachment of your food mixer if using.
Drain the soaked fruit very thoroughly and pat dry with kitchen towel or clean tea-towel.
Mix in the dried fruits and oats.
Scrape the bottom of the bowl to ensure well mixed, tip out onto your work surface and mix briefly by hand.
Shape into desired cookie shape (fairly upright ball) and bake on a lined tray for approx. 15 minutes at 170c until golden brown but still soft.