- 200g butter, softened
- 100g icing sugar, sifted
- 1tsp vanilla extract
- 200g plain flour
- 1/2tsp baking powder
- 100g porridge oats
- caster sugar for sprinkling
A little over a week ago, whilst browsing some of my favourite blogs, I read a couple of money saving posts by Caitriona over at Wholesome Ireland where she tells us about stock taking in her kitchen cupboards and meal planning. It struck a huge chord with me that it was something that I definitely needed to do so I printed out her sheets and proceeded to fill them in. The stock take was a HUGE revelation – it’s like a Weight Watchers tracker for your shopping habits and it really got me thinking about the food that I buy. Like the 51 eggs that were in the fridge (this is true but can I just add that I am now down to 11…)
Caitriona asked me to write a guest post for her blog on how I got on with the stock take which I won’t recreate here but you can read it here.
We have a lot of food in the freezer and cupboards that we have to use up. We’re a couple of days into our first week of meal planning and so far it’s going really well. One of the things we wrote down for snacks were homemade cookies, since we have an abundance of flour and other baking ingredients it made sense to make our own cookies instead of buying them in the shops (well we are supposed to be saving money on this plan!) so we are enjoying trying out different recipes to see which ones we like the best.
Our first efforts were these Oat and Vanilla Shortbread Cookies (a Rachel Allen recipe) that I had originally baked for the Bord Bia day last September but never got round to blogging. I just love recipes that don’t involve a lot of work and these fit that bill to a tee. The recipe says to put the dough in the fridge to chill but I always pop it into the freezer and slice from frozen, I think it’s neater. I try to have a roll of dough in the freezer all the time now so that when the cookie jar is empty, all I have to do is warm up the oven, slice it up and bake.
It really couldn’t be any easier!
Preheat your oven to 180c
Cream the butter in a large bowl (or in my case use a stand mixer!) until soft.
Add the icing sugar and vanilla extract and beat until the mixture is light and fluffy.
Sift in the flour and baking powder, then stir in the oats and bring the mixture together to form a dough.
Using a sheet of cling film to cover the dough, roll it into a log about 30cm long and 6cm in diameter.
Allow to chill in the fridge covered in the cling film for about 30 minutes until firm. Or place in the freezer until you are ready to use it.
Remove the cling film, slice the log into rounds about 5mm thick and place slightly apart on a baking tray lined with parchment paper.
Bake in the oven for 15 minutes or until light golden brown and dry to the touch.
Care fully transfer the cookies onto a wire rack to cool.