I looked up a few recipes and tips online before putting one together.
This recipe makes 10 cookies 🍪
- 60g low-fat margarine or butter
- 1 tbsp strawberry and cream loose tea
- 1/2 tsp vanilla essence
- 50g caster sugar
- 1tbsp of runny honey
- 1 egg
- 50g chapatti/wholemeal flour
- 1tsp baking powder
- 80g porridge oats
- 50g freezer dried strawberries
- Heat oven to 180 C / 160 C (fan assisted) / gas 4. Grease a large baking sheet
- In a steel pan melt the butter on a low heat and add the loose tea. Keep stirring for about five minutes or until you feel the butter is hot enough to absorb the flavours of the tea.
- Make sure the butter does not start to burn. Once all is mixed, leave to cool at room temperature for about 5 minutes then strain the loose tea from the butter. The butter should have a slight tint of pink from the tea. Put it back in the fridge to solidify a bit.
- In a large bowl, mix the margarine/butter and sugar together until soft using an electric whisk. I do this most of my cakes and biscuits. Always make sure these two ingredients are well blended. Add in the honey, egg and vanilla essence and mix well.
- In another bowl, combine the flour, baking powder, oats, strawberry pieces and mix together before folding it into the runny mixture and giving it a good stir. Don’t use the whisk now/ just a wooden spoon.
- Drop heaped tablespoonfuls of the cookie dough onto the baking sheet and bake for 12-14 minutes or until lightly golden
Once baked, take them out of the oven and let them cool for a minute before touching them because they will be a bit soft. You can either have them warm (my husband) or wait for them to cool down (me). They are soft and chewy and delicious.
TIP: Having read a few tips online, I found the best way to get the tea flavour in biscuits is to mix it with melted butter.
TIP: Freezer dried strawberries can be expensive. Some cereals have these in them (e.g. like Special K) so you can buy the cereal, take the fruit out and use it for baking. Eat the rest of the cereal as normal.
Hope you enjoyed the recipe.