Ingredients
- ½ cup caster sugar
- ½ cup brown sugar
- 1 cup polyunsaturated margarine
- 1½ teaspoons vanilla essence
- 2 medium eggs
- 1 cup plain flour, sifted
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 2½ cups rolled oats
- 1½ cups currants
Method
- Preheat oven to 180’C. Line a baking tray with grease proof paper
- Cream sugars, margarine and vanilla with electric mixer until light and fluffy
- Beat in eggs; don’t over beat
- Stir in flour, baking powder and cinnamon
- Stir in oats and currants
- Roll into small walnut sized balls. Place on tray, leave round for a more solid cookie or if you like your cookies flat and crispy, flatten slightly with a fork
- Bake for 10 – 15 minutes or until brown, transfer to rack to cool.
Nutrition information panel
Nutrient | Per Serve | Per 100g |
Energy | 408kJ | 1422kJ |
Protin | 1.46g | 5.08g |
Total fat | 3.71g | 12.93g |
Saturated fat | 0.68g | 2.384g |
Carbohydrate | 14.5g | 50.62g |
Sugars | 9.56g | 33.30g |
Dietary Fibre | 1.05g | 3.66g |
Sodium | 59.8mg | 208.2mg |