Ingredients
The following ingredients have 10 Servings
- 125g unsalted butter, softened
- 200g dark muscovado sugar
- 1 egg, 60g
- 3 tsp vanilla extract
- 150g plain flour
- 1 tsp bicarb of soda
- 150g jumbo rolled oats
- 250g-350g dried figs, sliced
Instruction
- <p><strong>1.</strong> Heat the oven to 180C or 160C fan forced.</p> <p><strong>2.</strong> Beat the butter and sugar with an electric mixer until smooth, then beat in the egg and vanilla until creamy.<br> <br> <strong>3.</strong> Stir in the flour and bicarb then mix in the oats and figs.</p> <p><strong>3.</strong> Line a baking tray with non-stick paper, spoon on blobs of dough around 40 to 50 grams each (about one tablespoon), spaced three to four centimetres apart, and bake for about 15 minutes for soft cookies, or 20 minutes for crisper ones.</p>
