130g butter
120g castor sugar
1 small egg
1/2 tsp vanilla essence
1 tbsp evaporated milk
1/8 tsp salt
200g self-raising flour
60g instant oats
60g dried cranberries
Preheat oven to 180 degree centrigrade and line baking sheets with parchment paper.
Cream butter, sugar, essence, evaporated milk and egg until light and fluffy.
Sift salt and self-raising flur together. Add to the butter mixture. Stir in oats and cranberries. Mix into a well-combined dough.
Roll pieces of dough into small balls and place them on the prepared baking sheets. Flatten slightly with a fork.
Bake for 15 minutes until golden brown. Leave cookies to cool on the baking sheets for five to 10 minutes then transfer onto wire racks to cool completely.
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