A cup of coffee and a sit down…

I think I have a problem. An addiction.  I’ve realised I can’t get through even a single day without sitting down to a cup of tea or coffee and something sweet. 

I blame being Swedish.  It is a country, after all, with its own word to describe this sinful act: fika.  The issue is that my daily fika has developed into so much more than just a quirky scandi ritual, it’s become a necessity without which my withdrawl symptoms are palapable- I become cranky, clumsy and a have a feeling that something isn’t quite right. 

To spare those around me, I’ve decided to give in to my sugar and caffeine fix for now.   I thought, however, I’d at least try to make my fika a home-made indulgence, as often as my schedule permits.  That way at least that way I know what I’m getting and can add a bit of goodness like grains, seeds, nuts and wholemeal flour.

These simple cookies are a case in point.  I’ve lowered the sugar amounts considerably and used raisins- already so sweet.  To make these cookies gluten-free, use the same amount of gluten-free plain flour with an additional teaspoon of xanthan gum and gluten-free oats.  You could also use wholemeal flour, if you prefer. 

Now, I’m not saying they are totally guilt-free, but I’m fairly sure they beat a kit kat.  So make a double batch, they last for a few weeks in an airtight container. 

Oat and Raisin Cookies

You will need:
200g plain flour
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
75g sugar
75g light brown sugar
100g raisins
300g oats
110g unsalted butter, at room temperature
2 extra-large eggs, beaten
1 teaspoon pure vanilla extract

Method: 

1. Preheat your oven to 325 degrees F. Line a rimmed baking sheet with parchment paper and set it aside.

2. In a bowl, combine the flour, baking soda, salt and cinnamon.
3. Add the sugars to the dry ingredients, and mix. Add the oats, and stir to combine well.
4. Add the softened butter, beaten eggs and vanilla, and mix until the dough comes together. It will be very thick, and a bit difficult to stir.
5. Drop the cookie dough by rounded tablespoon on the prepared baking sheets, about 2 inches apart. 
6. Place in the middle of the preheated oven, and bake for about 12 minutes, or until lightly golden brown all over.  They should have a bit of crunch on the outside and still be soft on the inside.  Allow to cool before dunking into a cup of milky coffee or tea.  

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