Slice and Bake Swirl Cookies

Perfect preservative-free emergency cookies
that can be sliced and baked from the freezer.


100g Flahavan’s Organic Jumbo Oats
25g Good4U Immune Breakfast Boost
225g vegan butter
130g icing sugar 130g
200g plain flour
Pinch good sea salt
1 tsp Matcha Green Tea Powder
1 tsp Organic Cocoa Powder


1. Cream butter, sugar with an electric mixer for one minute at high speed. Scrape down the sides and beat for another half minute. The mixture should look pale and fluffy.

2. Add flour, oats, and salt and mix on low speed, until just combined. Divide the dough into quarters. Gently knead the cocoa into 1 quarter and the Matcha into another quarter.

3. Shape each quarter into a rectangle. Add each coloured dough on top of the first rectangle of plain dough and spread evenly to completely cover the first layer. Place each on a sheet of parchment paper. Roll the dough into a tight log, then wrap with the plastic wrap and twist the ends to close.Chill in the freezer, with the twisted ends tucked under the log, until firm.

4. Preheat the oven to 180C. The log should be quite firm but not completely frozen. Unwrap and slice into 1/2-inch thick cookies. Place on a lined baking sheet. These cookies do spread, so keep one cookie-width of space between each one.

Bake at 180 C for 15 minutes (slightly soft in the centre) to 20 minutes (totally crispy and crunchy).