Inside Jordans

Edel's Top Cookie Tips

Posted by Rachel Marston 27 Oct 2009 9:20am

On the side of our new Quick & Creamy porridge oats is a recipe for 'Jordans Quick & Easy Oat Cookies'. Visitors to our website might have noticed that we do like a spot of baking, so testing this recipe was the perfect excuse to get the aprons out. The lovely Edel, who worked on making sure our Quick & Creamy porridge tastes superb, volunteered to test the cookie recipe and I can honestly say the results were delicious. Below are some of Edel's top cookie baking tips;

1. Always melt butter & golden syrup or sugar gently so that they do not overbubble. 

2. For smaller, chunkier cookies, shape dough with fingertips into small cylinders around 2-3cm tall with a diameter of a 10p piece. For thinner, flatter cookies, roll into balls.
 

3. Leave lots of space for the cookies. Edel uses a 30cm2  tray on which she fits 6 or 7 cookies at the max.
 

4. Use a well-greased baking tray
 

5. Take out of the oven a minute before you think they are ready – they will continue to bake on the tray once out of the oven.

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