British Raspberry Oaties
Indulge in the irresistible charm of British Raspberry Oaties, a delightful fusion of buttery oat cookies and luscious raspberry jam. These classic British treats are made with wholesome rolled oats and just the right hint of vanilla, offering a soft, chewy texture with golden, crisp edges. Sandwiched together with a generous layer of fruity raspberry jam, they deliver a perfect balance of sweetness and tartness in every bite. Quick and easy to prepare, this recipe requires just 20 minutes of prep time and is ideal for afternoon tea, holiday gatherings, or a cozy snack. With their rustic homemade appeal and vibrant flavor, these oatie cookies are sure to become a household favorite. Perfectly suited for cookie lovers and jam enthusiasts alike, British Raspberry Oaties embody the best of British baking tradition.
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Recipe Information
Ingredients
- 150 grams Unsalted butter
- 100 grams Light brown sugar
- 50 grams Granulated sugar
- 1 large Egg
- 1 teaspoon Vanilla extract
- 150 grams Plain flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 120 grams Rolled oats
- 200 grams Raspberry jam
Instructions
Preheat your oven to 180°C (350°F) and line two large baking sheets with parchment paper.
In a large mixing bowl, cream together the unsalted butter, light brown sugar, and granulated sugar until smooth and fluffy, about 3-4 minutes.
Add the egg and vanilla extract to the bowl and beat until fully combined.
In a separate bowl, whisk together the plain flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.
Fold the rolled oats into the dough, ensuring they are evenly distributed.
Using a tablespoon or small cookie scoop, portion out the dough into balls and place them on the prepared baking sheets, spacing them about 5cm apart.
Flatten each ball slightly with the back of a spoon to create a disc shape.
Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are golden brown.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Once the cookies are completely cool, spread a generous layer of raspberry jam on the flat side of one cookie. Top with another cookie to create a sandwich, pressing gently to secure.
Repeat with the remaining cookies and jam. Serve immediately or store in an airtight container for up to 3 days.
Nutrition Facts
Calories |
3276 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.1 g | 187% | |
| Saturated Fat | 78.7 g | 394% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 552 mg | 184% | |
| Sodium | 1810 mg | 79% | |
| Total Carbohydrate | 457.2 g | 166% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 251.0 g | ||
| Protein | 43.5 g | 87% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 211 mg | 16% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 912 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
