Air-fryer oat cookies
With sultanas & lemon zest
30 mins plus cooling
Super easy
makes 15
Ingredients
85g unsalted butter
20g golden syrup
½ a lemon
140g self-raising flour
100g porridge oats
100g golden caster sugar
1 level teaspoon ground cinnamon
½ teaspoon bicarbonate of soda
50g sultanas
Method
- Melt the butter and golden syrup in a pan over a low heat or in a microwave on high (800W).
- Finely grate the lemon zest into a large bowl and add the remaining ingredients. Pour the melted butter mixture into the bowl and stir to combine until it comes together, then mix in 1 tablespoon of water.
- Divide the mixture into three, then roll each piece into 5 even-sized balls – you should get 15 in total.
- Use the palm of your hand to squash the balls slightly (you can freeze them at this stage, ready to bake another day if you like). Transfer to the air-fryer, making sure there’s a 1cm gap in between them – you might need to do this in batches. Cook at 175°C for 15 minutes, then carefully remove the air-fryer basket or shelf and leave to cool for 5 minutes.
- Transfer the cookies to a wire rack to cool, while you crack on with the second batch.
Tested in a 4.2-litre air fryer. All air fryers are different, so results may vary.
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