For the cookies

  • 200g Taste the Difference raisins nuts & honey granola
  • 50g Taste the Difference whole rolled porridge oats
  • 50g raisins
  • 65g acacia squeezy honey
  • 100g butter
  • 1 tsp baking powder
  • 1 medium egg
  • Zest from 1 lemon
  • 1 tsp vanilla bean paste

For the icing

  • 2-3 Tbsp No.1 Kombucha Ginger & Turmeric
  • 50g icing sugar


  1. 1

    Blitz 50g of the granola until a flour-like texture has formed. Add this to a bowl with the softened butter, vanilla bean paste and honey. Lightly cream until just combined.

  2. 2

    Using clean hands, roll the cookie dough mix into balls about the size of a pingpong ball; you should get about 18. Chill in the fridge for at least 30 minutes. 

  3. 3

    Pre-heat the oven to 180°C/fan 160°C/gas mark 4. Place the cookie dough balls onto a baking tray lined with parchment paper. Press each ball down to give a rounded shape – these cookies wont spread much, so it helps to shape them at this stage. Bake cookies in 2-3 batches in the middle of the oven for 12-16 minutes. 

  4. 4

    Whilst the cookies are baking, prepare the icing. Sift the icing sugar into a bowl then carefully pour in about 2 tbsp of the kombucha. You'll want a thick pourable consistency.  Add up to another tablespoon if it needs to be a little thinner.

  5. 5

    Check the cookies at the 12 minute point. When they're lightly golden around the edges, with a slight give in the middle, they're done. Once the cookies are cool, drizzle over the icing in a zigzag pattern freehand or using an icing bag. 

Nutritional Details

Each serving provides
  • Energy 662kj 158kcal 8%
  • Fat 6.8g 10%
  • Saturates 3.5g 18%
  • Sugars 9.7g 11%
  • Salt 0.22g 4%

% of the Reference Intakes

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