I’ve had a thing for currants lately. It started when I first made chicken with currants and almonds, which has become a firm favourite for its flavours and simplicity. And then it progressed to sweet biscuits. I like to think of these oat and peanut cookies as only half in the sweet category because they feel like they should be good for you despite the sugar content. When you factor in the oats, nuts and currants, the good really does outweigh the bad, so let’s call them healthy cookies and enjoy them.
I like to think of this blog as a modern version of recipe scrapbook for the things that catch your eye as you’re flicking through a magazine or book. Ideas that you want to try and hope that everyone will enjoy. It’s largely made up of recipes that are family favourites that I have cooked for years. What’s great about this format is it provides a place to go when you leave home, but you still want to eat and enjoy the foods of your childhood.
Like any good recipe file, it continues to grow and these oat and peanut butter cookies are something I am positive everyone will love. I found this recipe in a book I borrowed from the library recently: Stirring Slowly (Georgina Hayden). In the past, I’ve been a little remiss when it comes to finding the source of some of the things I’ve shared. Mostly they were cuttings from weekend newspapers from years ago, so that probably doesn’t matter too much. But in this instance, lets celebrate Georgina Hayden’s biscuits. There is a good chance that something has been changed, but I can’t remember what. Usually I reduce the amount of sugar…
