Air fryer cookies recipe
Ingredients
85g unsalted butter
20g golden syrup
Half a lemon
140g self-raising flour
100g porridge oats
100g golden caster sugar
One level teaspoon of ground cinnamon
Half a teaspoon bicarbonate of soda
50g sultanas
How to make air fryer cookies
Start by melting the butter and golden syrup together in a bowl. This is best done in a pan on over low heat on the hob, or in a microwave set to 800W (or the highest setting).
Take care not to burn the ingredients by melting them in short bursts if using the microwave (around five to 10 seconds).
Next, finely grate the lemon zest into a large bowl then add the remaining dry ingredients – porridge oats, flour, sugar, cinnamon, bicarbonate of soda, and sultanas.
Now add the melted butter mixture to the bowl and stir until everything is combined. Add one tablespoon of water to loosen slightly.
Divide the finished mixture into three portions, then roll each piece into five even-sized balls (there should be 15 in total).
Take the balls and squash them in the palm of your hand one at a time. If you want to save the dough for later, you can freeze the individual portions at this stage.
If cooking straight away, transfer to the air fryer (this recipe was tested in a 4.2-litre fryer), leaving a 1cm gap between each one.
It may be best to do this in batches if you have a smaller fryer. Bake the cookies at 175C for 15 minutes, then carefully remove them and leave to cool for five minutes.
Transfer the cooked to a wire rack. Meanwhile, cook the remaining batches if you have any mixture left.
