• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 6 people
  • Difficulty Normal
This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • 200 g butter
  • 100 g castor sugar
  • 50 g soft brown sugar
  • 2 medium eggs
  • 1 tsp vanilla essence
  • 280 g plain flour
  • 1 tsp baking powder
  • ½tsp bicarbonate of soda
  • ½ tsp salt
  • 100 g cooking oats
  • 100 g black currants
  • 40 g chocolate chips
  • 100 g walnuts (toasted and coarsely chopped)


  1. Preheat oven to 170°C and line baking trays with non-stick parchment paper.
  2. Sift flour, baking powder, bicarbonate of soda and salt together. Set aside. Beat butter, both sugars, essence and eggs until pale and creamy.
  3. Put cooking oats in a food processor and pulse for a minute. Remove and combine with sifted ingredients, then stir in black currants and chocolate chips. Mix until mixture binds into a dough. Roll into small balls. Place chopped walnuts on a plate. Dip the small balls of dough into the walnuts and arrange them on prepared baking trays. Press lightly with a fork.
  4. Bake for 15 minutes or until lightly golden. Leave the cookies on the baking tray to cool before transferring to a wire rack to cool completely. Store in airtight containers.
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