And Relax……….

It’s been very busy over half term at Cragside which has meant there’s not been much time to experiment with new recipes this week. There’s still been lots of cooking and baking going on with a whole variety of treats and meals on offer including seasonal asparagus flan, lasagne, tomato and basil soup and a delicious chocolate cheesecake. After all that the staff are ready for a well deserved cuppa and a biscuit, which is handy as biscuits and coffee are something we make rather a lot of…..

In fact last friday was national biscuit day so what better excuse to celebrate all that is crunchy, crumbly and delicious. From the latin meaning of twice baked, biscuits are said to have been around since the middle ages however it was only after the start of the industrial revolution that we saw the introduction of the biscuits we know and love today. Garibaldi and digestive biscuits were among the first invented in the mid – late 1800’s with custard creams, nice and Bourbons following soon after the turn of the 20th century.

Biscuits, cookies, shortbread and flapjacks are all extremely popular at the tea room with a large variety on offer throughout the season. It would be hard to choose which is my favourite but one that I’m particularly partial to is the oat, cinnamon and raisin cookie which we’ve recently introduced.

Makes 12 cookies

100g softened butter or margarine

75g caster sugar

2tbsp golden syrup

160g self-raising flour

25g porridge oats

5g ground cinnamon

100g raisins

Heat the oven to 160 degrees celsius and line 2 baking trays with parchment.

Beat the butter or margarine until soft then add the sugar and cream together until light and fluffy

Stir in the flour, oats, syrup, cinnamon and raisins and mix well.

Take spoonfuls of the cookie dough and roll into balls, place onto the baking sheets (spaced apart to allow the biscuits to spread) and flatten slightly with the palm of your hand.

Cook in the middle of the oven for 10 – 12 minutes until golden and slightly firm. Remove from the oven and leave to cool.

Then simply find a cosy armchair, put your feet up and serve along side of your favourite brew.

Raisin, cinnamon and oat cookies
Raisin, cinnamon and oat cookies


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