Bird’s Nest Cookies
Prep: 15 mins | Cook: 12 mins | Serves: 16
100g unsalted butter, melted
1 Tsp. vanilla extract
1 1/3 cups rolled oats
2/3 cup EQUAL SPOONFUL (or 14 EQUAL SACHETS)
1/3 cup self-raising flour
1 Tbsp. dutch cocoa powder
1 Tsp. ground cinnamon
¼ Tsp. bicarbonate of soda
½ cup sultanas
Mini chocolate speckled easter eggs or fresh Berries, to decorate
1. Preheat oven to 200ºC. Line an oven tray with baking paper.
2. Put butter, egg and vanilla in a large bowl and stir until combined. Stir in rolled oats, EQUAL, cinnamon. In a separate large bowl, combine oats, EQUAL, flour, cocoa, cinnamon, baking soda and sultanas. Add butter mixture and stir to form a crumbly dough.
3. Roll tablespoonfuls of mixture into balls and place them on prepared tray about 3cm apart. Push down slightly to flatten. Make an indent in the centre of each using your finger.
4. Bake for 12 minutes or until firm to touch and lightly golden. Cool on trays. Fill indents with chocolate eggs or fresh fruit to decorate.