Make some cranberry and orange vegan cookies in your Christmas biscuit tin. They’re made with jumbo oats, orange zest, dried cranberries and cinnamon

• Preparation and cooking time
  • Prep:10 minutes
  • Prepare dinner:15 minutes
• Straightforward
• Serves 12

• Dairy-free
• Egg-free
• Vegan
• Vegetarian

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Elements

• 85g flavourless oil (corresponding to sunflower or vegetable)
• 75g caster sugar
• 75g mild muscovado sugar
• 1 tsp vanilla extract
• 1 orange, zested
• 175g plain flour
• 50g jumbo oats
• ½ tsp baking powder
• ½ tsp bicarbonate of soda
• 1 tsp floor cinnamon
• 75g dried cranberries, roughly chopped

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Technique

• STEP 1

  Warmth the oven to 190C/170C fan/ fuel 5 and line two baking trays with baking parchment. Whisk the oil along with all of the sugar, the vanilla extract and a couple of tbsp water in a big bowl till clean. Stir within the orange zest.

• STEP 2

  In a separate bowl, mix the flour, oats, baking powder, bicarb, cinnamon and 1/2 tsp sea salt flakes. Tip the dry substances into the moist, and blend till you’ve got a thick dough. Stir within the cranberries.

• STEP 3

  Kind the dough into 12 evenly sized balls. Prepare on the baking trays, nicely spaced aside. Flatten barely along with your palm, then bake for 13-15 minutes till the sides are set. Depart to chill for 15 minutes on the trays earlier than transferring to a wire rack to chill utterly. Will hold in an hermetic container for 3 days.