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Oat and Raisin Cookies

Asked on 8 Feb 2018 by Jeremy Royston

I just baked the recipe Oat and Raisin Cookies The mixture resulting from the quantities in the recipe is very crumbly, it was difficult to make balls of it, they cracked when lightly pressed, and the result was rather dry. It would be better if there were more liquid, perhaps another egg, or a little milk would produce a more workable dough Best wishes, Jeremy Royston

Lindsey, Food Editor replied

Hello Jeremy,

Thank you for your feedback.

We haven’t found the mixture to be too dry but we do always use large eggs.

Yes definitely if the mixture is dry a bit more egg or a little milk will help.

Best wishes

Lindsey

Lindsey, Food Editor replied

Hello again Jeremy,

I’ve made a few batches of the Oat and Raisin Cookies to check recipe.

I found that the varying size of a large egg did make a difference to the consistence of each batch, but with a little persistent mixing (going in with a clean hand being the quickest and easiest) the mixture came together to form a dough that could be rolled between my palms.

I also found that when I rolled the dough in my hands that when the consistency was slightly dryer, that it helped by pressing the dough in the fist of one hand followed by a bit of rolling between my palms helped the mixture to bond and form a ball.

I hope that helps.

With kind regards,

Lindsey

PS. Please excuse the snaps taken on my phone. Hopefully someone more technically minded on our team will tidy them up for me!