Boozy Biscuit recipe

How To Make Boozy, Gooey, Raisin, Choc-chip, Oat Cookies

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These may not be the first choice when baking a birthday biscuit for the other man in your life… who’s turning 16! In fact, I don’t know why I decided to do this boozy cookie recipe for him but let’s just say he loved them!

Boozy Biscuit recipe

Does the raisin and oat ratio with the brandy make it a little more healthy and a little less boozy? I think not.

How to ensure these boozie cookies work every time

These are possibly the best cookies I’ve made and for one good reason. I took them out of the oven on time. I didn’t wait for the edges to brown or for that sugary scent to fill the kitchen. No, I took them out of the oven after 12 minutes and let them rest. That means that they had time to cool and stay lovely and gooey in the centre. That’s what the perfect cookie should be like in my humble opinion. Chocolatey, gooey and firm in all the right places

Boozy Biscuit recipe

Which booze for these cookies?

I’ve made these a few times and I have to say it doesn’t matter which booze you use. They are definitely improved with the sultanas having a really long soak. The more they puff out with alcohol the better they taste. Also, the oats give them a really lovely texture.

Boozy Biscuit recipe

I hope you enjoy these as much as we did. Let me know in the comments below.


Emma x

Boozy Biscuit recipe

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