Golden oat cookies [vegan]

Some of the most delicious cookies I've ever had are the oat crunch cookies made by local Devonian producer Teoni’s; my only complaint being that they’re a little too crunchy. So began an ambitious project to produce a cookie with all the flavour but none of the jaw-achingness. After many, many experimental batches (oh, how I suffer for my art!), the recipe is now perfected.

This is a recipe that’s very ‘me’: the ingredients are in exact ratios, it’s efficient (you only need one bowl), and it’s full of golden syrup. We use the original Lyle’s Golden Syrup, in its retro tin that features an illustration of bees around a lion’s carcass and the slogan “Out of the strong came forth sweetness” (references to a biblical tale). It’s also available in a plastic squeezy bottle, but the tin has the advantage of being more recyclable. Other brands are of course available, although I understand it’s uncommon in America. Maple syrup can act as a substitute, but will give a rather different flavour.

Ingredients (makes 12 cookies)

50	g	vegetable oil
100	g	golden syrup
1	tsp	vanilla extract
50	g	light brown sugar
1/4	tsp	salt
1	tsp	baking powder
150	g	plain flour
50	g	oats

Method

Pre-heat the oven to 150°C and line a baking tray with baking parchment.

Put the vegetable oil, golden syrup, and vanilla extract in a bowl and stir to combine. Stir in the light brown sugar, followed by the salt and the baking powder. Finally stir in the plain flour and oats to produce a crumbly mixture.

Take small handfuls of the mixture and roll into rough balls, about three centimetres across. Press down onto the baking parchment until about a centimetre thick.

Bake for 20 minutes until golden brown. Leave to cool for 5 minutes and then transfer to a cooling rack to cool completely.