Breakfast cookies. Photograph: Harry Weir Photography
- Serves: 10
- Cooking Time: 15 mins
- Course: Side Dish
- Cuisine: Irish
- 125g raisins
- Zest and juice of one orange
- 115g unsalted butter, softened
- 60g soft brown sugar
- 60g honey
- 1 egg
- 1 tsp vanilla extract
- 100g plain flour
- ½ tsp bicarbonate of soda
- ½ tsp cinnamon
- ¼ tsp salt
- 120g oats
1 Preheat the oven to 180 degrees or 160 degrees if using a fan oven. Line two baking trays with parchment paper; if you only have one tray, you can bake these cookies in batches.
2 Put the raisins in a small bowl and add the zest and juice of the orange. Set aside to soak while making the rest of the cookie dough.
3 Cream the butter in a stand mixer, electric beater or by hand, until pale and fluffy. Add the sugar and beat until well combined.
4 Add the honey and mix well, then add the egg and vanilla, and beat until smooth and well incorporated.
5 Sift the flour, bicarbonate of soda, cinnamon and salt into the butter and sugar mixture, and add the oats and soaked raisins, adding any remaining liquid from the raisins. Mix well until all of the ingredients are thoroughly combined.
6 Take two tablespoons of the mix per cookie and roll into balls. Place each ball on the baking trays, a few centimetres apart, and flatten slightly. They will spread a little during baking. Bake the cookies on the prepared tins for 15 minutes.
7 Remove the tray from the oven and allow the cookies to cool completely on the tray. The cookies will still be a little soft but will harden slightly once cooled.
8 These cookies will keep well for a few days in an airtight container or can be frozen for up to a month.