Oat and cranberry cookies

Ingredients (makes 24):
125g plain flour
1 tsp baking powder
100g brown sugar
4 tbsp instant oats
100g cold butter, cut into small pieces
50g cranberry, soaked in hot water

Method:
1. Sift flour and baking powder into a mixing bowl. Add sugar and oats, and mix well.
2. Add butter and rub in the mixture with your fingertips until the mixture resembles rough bread crumbs. Add cranberries, then form a dough with the mixture. The dough should not be too sticky or soft. If it is too dry, add a few drops of cold water.
3. To make the cookies, roll the dough into small balls and place them about 3cm apart on a greased baking tray. The cookies will spread and become flat when baked.
4. Place tray in pre-heated oven at 200 deg C for about 25 minutes until they turn golden brown.
5. Remove from oven and place the cookies on a wire rack to cool before serving.

Tips:
1. These cookies are the crispy version. If you want them to be even crispier, try substituting brown sugar with white sugar.
2. If you prefer your cookies to hold their shape instead of spreading out, refrigerate the dough for 1-2 hours before baking.
3. Store the cookies in air-tight container. They can be kept for about 3 to 4 weeks.

Recipe source: Today newspaper