Irish Oaten Biscuits Cookies Recipes

MCCANNS IRISH OATMEAL COOKIES

Steps:

• I am trying this recipe with slivered almond instead of walnuts.
• Cream margarine and sugars.
• Add egg and vanilla.
• Combine flour, baking soda, salt and cinnamon; add to shortening mixture.
• Mix well.
• Stir in the oats, raisins and walnuts.
• Drop rounded teaspoons of batter on an ungreased cookie sheet.
• Bake for 12-15 minutes at 350°.
• Cool for 1 minute before removing to wire cooling rack.

IRISH OATMEAL COOKIES WITH RAISINS AND WALNUTS

Steps:

• Preheat oven to 350°F.
• Place raisins into a small saucepan, add the whiskey or water and bring to the boil over medium high heat, stirring constantly. Off the heat, cover and set aside to steep.
• In a large bowl, use a wooden spoon to cream together the shortening, sugars, eggs, and vanilla.
• In another bowl, combine the flour, cinnamon, baking soda, and salt with a wire whisk.
• Gradually add the dry ingredients to the shortening mixture, mixing with a wooden spoon.
• Stir in the oats, then blend in the raisins and the walnuts; mix well.
• Use a cookie scoop or drop by heaping teaspoonfuls 2-inches apart on an ungreased cookie sheet.
• Place some granulated sugar in a small bowl. Moisten the bottom of a small glass in water and dip into sugar, then press the glass gently onto the top of each cookie to slightly flatten.
• Bake in preheated 350F oven for 10 to 12 minutes or until lightly golden brown around the edges and centers are set--do NOT over bake.
• Let cookies cool 1 minute on cookie sheet, then use a spatula to carefully remove warm cookies to wire rack to completely cool. DO NOT leave cookies on cookie sheet longer than a minute or two, or they will become stuck.
• Store in an airtight container or freezer bag; these cookies freeze well.

OATEN BISCUITS

Steps:

• Preheat the oven to 180°C/350°F, and line 2 baking trays with non-stick baking paper.
• Combine the flour, oat bran, sugar, salt and bicarbonate of soda in a large bowl, and use your fingertips to rub the butter into the flour mixture until it resembles fine breadcrumbs.
• Add the water and use a round-bladed knife in a cutting motion to mix the ingredients in the bowl until the mixture just comes together.
• Turn the dough onto a lightly floured surface and knead until smooth. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
• Divide the dough into 2 equal portions and use a lightly floured rolling pin to roll out the dough until it is about 3mm thick. Use a 5cm/2"-diameter round pastry cutter to cut out the biscuits and place them on the prepared trays.
• Lightly brush the tops of the biscuits with egg and sprinkle with the extra oat bran.
• Bake in a pre-heated oven, swapping the position of the trays over halfway through the cooking, for 20 minutes or until golden brown.
• Set aside for 15 minutes to cool.
• Serve with the blue cheese, cheddar and brie and with Toffee Grapes Recipe #144733.

IRISH SHORTBREAD COOKIES

Steps:

• Cream butter and sugar together until light and fluffy.
• Sift in cornstarch and flour; mix well.
• Press into a 10 3/4 by 7 inch pan.
• Prick all over with a fork.
• Bake in preheated 275 F oven for 30 minutes, then reduce heat to 250 F and bake 1 to 1 1/2 hours longer.
• Remove from pan and sprinkle with powdered sugar. Cut into 20 finger shaped cookies.