Place the McDougall’ s Cookie Mix into a bowl fitted with a beater attachment. Add the sultanas and oats and blend in the water on slow speed. Mix for 30 seconds until a soft dough is formed. Do not over mix.
Roll the dough into a sausage shape and divide into 20 portions.
Lightly flatten each cookie onto a greased baking sheet.
Bake at 190°C/375°F/Gas Mark 5 for 9-11 minutes for soft chewy Cookies, or 13-15 minutes for crunchier Cookies. For fan assisted ovens, reduce the temperature to 180°C/350°F/Gas Mark 4.
Leave the cookies on the tray for 2-3 minutes to firm up slightly before placing them on to a cooling rack.
To make the Angel delight, pour the cold water into a mixing bowl fitted with a whisk. Add the Angel Delight Mousse and whisk for 30 seconds on slow speed.
Scrape down and whisk for a further 5 minutes on high speed.
Pipe into pots and chill for one hour before serving with the cookies.