Sultana Oat Cookie Pie

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Sultana Oat Cookie PIe is a giant cookie. The simplicity, as well as the flavour and texture, is what makes this such a great recipe.

Simple mix the ingredients together and put them into a cake pan, or a pie dish, and bake it. Then you have one giant cookie that you can divide into individual wedges. That is much simpler and much quicker than dividing dough into portions and baking on a tray. Another advantage is that when slicing you can decide what size you want.

Sultana Oat Cookie Pie

Ingredients

As well as being simple to make the recipe uses fairly standard ingredients.

Plain Flour – All purpose is good too.

Rolled Oats – they give a lovely texture. Quick Oat will be fine too.

Unsalted Butter – you can used salted butter, and omit the salt from the recipe.

Light Brown Sugar – gives a lovely light flavour. Dark brown sugar will give a more molasses flavour.

Caster Sugar – I use golden caster sugar, but normal caster or granulated sugar is fine.

Sultanas – you can use other dried fruits, such as blueberries, cranberries etc.

Egg – adds a richness and brings the ingredients together.

Ground Cardamom – is a lovely spice that has a fantastic flavour, but all spice, cinnamon etc would work too.

Vanilla extract – gives a wonderful additional flavour.

Salt – really works well in this cookie, and brings out all the other flavours.

Baking Soda – (bicarbonate of soda) helps to give a rise to the cookie pie. Don’t use too much since it can have an aftertaste.

Icing Sugar – to make an icing to drizzle on the top, this is optional.

Sultana Oat Cookie Pie

Process for Sultana Oat Cookie Pie

As I mention above this is the simplest of recipes. Even simpler than making individual cookies.

Simply cream the butter and sugars and add the remaining wet ingredients. Then mix all the dry ingredients, except the icing sugar, together and add them into the bowl. Mix everything until combined, stirring in the sultanas as well, and press it into a 9 inch/23cm round cake pan or pie dish. When it is compressed and fairly level bake the pie for 20 to 25 minutes, until it rises and is baked through. Leave it in the pan for a few minutes, then run a knife around the edge and turn the cookie pie out onto a rack to cool.

Make a simple icing and drizzle it over the top. Then leave it to set up for a short whilte. Cut the pie into wedges of the size you prefer.

My Sultana Oat Cookie Pie

Sultana Oat Cookie Pie

My pie baked well in 25 minutes. I let it cool before drizzling some icing over the top. Then I cut a few wedges to have a taste. The texture was just perfect, crisp on the outside and chewy inside. The cardamom and salt provided a wonder flavour to complement the chewy oat texture and the fruitiness of the sultanas. This is such a very good, and simple, recipe.

Sultana Oat Cookie Pie – Video

Another easy recipe is Quick & Easy Butter Cookies

Sultana Oat Cookie Pie

Recipe by geoffcooCourse: Biscuits, Cookies, Pies, TartsCuisine: SnackDifficulty: Easy
Servings

12

servings
Prep time

15

minutes
Cooking time

25

minutes

Ingredients

  • 105g(2/3 cup + 1/2 tbsp, based on scooping packed flour into a 250 ml cup) plain flour

  • 150g(1 1/2 cups) rolled oats

  • 85g(6 tbsp + 2 tsp) light brown sugar

  • 100g(1/2 cup) caster sugar

  • 150g(10 tbsp minus 1 tsp) soft unsalted butter

  • 1 medium eggs (large in USA)

  • 75g(1/2 cup) sultanas

  • 1g(1/2 tsp) ground cardamom

  • 2g(1/2 tsp) baking soda

  • 3g(1/2 tsp) salt

  • 5ml(1 tsp) vanilla extract

  • 50g(1/2 cup) icing sugar

Directions

  • Preheat the oven to 180C/160C/350F.
  • Grease a 9 inch/23cm round cake pan or pie dish.
  • Cream the butter and sugars together until light and fluffy.
  • Add the egg and beat until combined.
  • Mix in the vanilla extract as well.
  • Mix the flour, oats, cardamom, salt, baking soda together, then stir them into the wet mixture until almost combined.
  • Add the sultanas and continue mixing until all it combined.
  • Put the mixture into the prepared pan and level it off, pressing down until it is firmly packed.
  • Bake in the oven for 20 to 25 minutes, until risen and fully baked.
  • Let the cookie pie rest in the pan for a few minutes, then run a knife around the edge and turn out onto a rack to cool completely.
  • Mix a little water, in small amounts, into the icing sugar and stir into a paste, adding more water until it has a consistency that will drizzle nicely off a spoon.
  • Drizzle the icing over the top of the cookie pie, in any pattern you wish. Let it set before slicing the pie.

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