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
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
75g light brown sugar
110g unsalted butter, at room temperature
2 extra-large eggs, beaten
1 teaspoon pure vanilla extract
1. Preheat your oven to 325 degrees F. Line a rimmed baking sheet with parchment paper and set it aside.