Ingredients
1½ cups flour (or Tami flour for a GF version)
¼ Tbsp. salt
½ Tbsp. baking soda
2 tsp. ground cinnamon
1 cup GF rolled oats (not instant)
200 gr. butter; softened
1 cup dark brown sugar, packed
½ cup white sugar
2 Tbsp. Honey
2 eggs
1 cup sultanas/chopped walnuts, a mixture of the two
Preparation
Preheat oven to 150C/300F degrees.
In a bowl combine flour, salt, baking soda, cinnamon and oats.
In your stand-mixer bowl, using your K-beater, mix sugars with butter at medium speed.
Add eggs and honey and beat until fluffy.
Add the flour mixture, raisins and walnuts, and mix at low speed just until combined.
At this stage you can cover in plastic wrap and refrigerate for 24 hours, or continue.
Using rounded tablespoons, or a spring-release ice-cream scoop, place cookie-dough balls onto baking pans lined with baking paper, 4cm/1½” apart.
Bake for 20-24 minutes until bottom of cookies is a nice golden-brown.
Remove from oven and transfer onto a cool flat surface.
After completely cooled, store in a lidded jar.
