Cranberry and White Chocolate Cookies
50g/2oz solid vegetable oil
50g/2oz butter or margarine
50g/2oz caster sugar
1 teaspoon golden syrup
50g/2oz self raising flour
50g/2oz wholemeal self raising flour
1 teaspoon bicarbonate of soda
50g/2oz rolled oats
1 teaspoon vanilla essence
3 teaspoons boiling water
50g/2oz white chocolate chips, 25g/ 1oz dried cranberries
15g/ ½ oz sunflower seeds
- Roll the paste into balls about the size of a large marble and set on the baking sheet. Leave plenty of space in between as the cookies will spread out as they cook.
- Pre heat the oven to 180C/350F/Gas mark 4. Grease a baking sheet.
- Beat together the solid vegetable oil, margarine, sugar and syrup until light and creamy.
- Add the flours, bicarbonate of soda and oats and start to mix. Then add the vanilla essence, water, sultanas and sunflower seeds. Gently mix to a firm paste.
- Bake for 15 minutes until golden brown. They will still be soft. Leave for a few minutes until the cookies become crisp then lift onto a wire rack to cool.
