Scott’s Oats Sweetheart Cookies

A good 90% of my friends are now back in London for Easter so I wanted to make some cookies for when I saw them all again yesterday – this recipe is one from the back of a Scott’s Porridge Oats pack, and they looked really lovely so I wanted to try making them – apologies that they’re not vegan, but if you have access to a Wholefoods shop or a Holland & Barrett or somewhere like that, egg replacers are available :)

These cookies just looked so lovely, and my friends really liked them – so even though I can’t prove that they taste good because I couldn’t eat them, you have their word.

You could also try different fillings – I used lemon curd in mine, but strawberry or raspberry jam could also be really nice, or you could try cutting them into different shapes like stars… I got really excited when I had to whip out my heart-shaped cookie cutter. I’m a child inside, secretly.

Sweetheart cookies


150g butter (or vegan alternative – I like Suma sunflower spread)

150g caster sugar

One egg, beaten (or one egg replacer, though I’ve never used them before so I can’t really give any advice for this)

275g plain flour

One teaspoon of bicarbonate of soda

One lemon, finely grated rind and juice

175g Scott’s porridge oats – or any other brand of rolled oats

About 70/80g lemon curd or strawberry jam – enough to spread on half of the cookies

15g icing sugar to sprinkle on top


  1. Beat the butter and sugar together until light and fluffy, then gradually beat in the egg
  2. Sift flour and bicarbonate of soda together and fold into the creamed mixture with the oats, lemon rind and juice, until evenly mixed.
  3. Tip onto a floured surface and with floured hands, lightly kneed dough to form a ball. Wrap in cling film and chill for 1 hour.
  4. Preheat oven to 190 degrees Celsius. Lightly grease two baking sheets.
  5. Using a floured rolling pin and surface, roll out chilled dough to about 6mm thick. Cut out heart shapes using a heart shaped cutter and place on baking sheets. Then cut out heart shaped centres from half the hearts – I just used a knife for this.
  6. Bake for 10-15 minutes until light golden brown.
  7. When cool, spread lemon curd evenly over whole hearts. Lightly dust cut out hearts with icing sugar and place on top of lemon covered hearts to create little cookie sandwiches.

Makes about 12 cookies

254 calories per cookie (if made with lemon curd filling)

p.s. I’m now really excited because I found loads more recipes on their website:


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