Cookie-Scone-Muffin-Love

The first Kitchen Victory of 2012.

I’d show you pictures, but there is nothing left to see.

One of my ambitions for the new year is to let loose a little. In the kitchen, and in life.

So, experimentation and free-stylin’ bakery goodness are on the agenda.

Today’s result?

Imagine the union between an oatmeal cookie and raisin bread. A soft, melting texture somewhere between moist muffin and crumbly, buttery scone. But without any of the dishes, waiting or equipment.

1 bowl. 1 knife. 1 spatula. 1 baking sheet full of love.

Breakfast of champions.

Here’s how it went down*:

*Um, warning: This whole fast-and-loose business doesn’t leave time for writing meticulous notes. The following is totally made up. If it’s terrible, I am sorry. But at least it’ll give us both a chance to keep trying. Over and over and over.

Ingredients

3/4c oats

1 1/4c self raising flour

1/2c soft brown sugar

1/2 tsp cinnamon

1 tsp salt

50g butter

1/2c milk

1 egg

handful of raisins.

Directions

I. Put the oats, flour, sugar, cinnamon and salt in a large bowl. Mix well. Stir in the raisins while you are at it.

II. Make a hole in the middle of your mixture. Crack in an egg. Beat it with a knife. [Yes, straight in the bowl. Easy peasy]. Mix into the dry a little.

III. Melt the butter in the microwave. Fold it into the mixture, along with the milk until you have a thick dough cum batter.

IV. Plop onto a baking sheet and spread it out, until it’s about an inch thick all around.

V. Bake at 180C for about 12 minutes, until toasty brown on top and cooked through… or, you know, take it out a little early and have gooey cookie centre for breakfast.

VI. Cut into quarters. Serve warm, on pretty plates, with large glasses of milk.

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