Don’t shun biscuits as “should not have” treats! Biscuits are not only tempting – they can play a part to provide essential daily nutrients and fibre. These biscuits can occasionally stand in to replace breakfast cereal and make ideal snacks for travelling!
1½ cups (375 ml) rolled oats
1 cup (250 ml) wholemeal flour
¾ cup (175 ml) cranberries, snipped in half
1 tsp (5 ml) cinnamon
¼ tsp (1 ml) each, ground ginger, nutmeg and cloves
½ tsp (2.5 ml) baking soda
1 tsp (5 ml) baking powder
½ tsp (2.5 ml) salt
125 g (1/2 cup) butter, slightly softened
1/3 cup (75 ml) white sugar
1/3 cup (75 ml) brown sugar
1 egg
1 tsp (5 ml) vanilla essence
- Place dry ingredients, up to salt in a bowl and stir to combine.
- Place the butter and sugar into a large mixing bowl and cream well. Add egg and vanilla and beat again. Add dry ingredients and mix (by hand works well!) until a stiff dough is formed.
- Turn out the dough onto a floured surface, knead gently and shape into roll about 30 cm in length. Wrap the roll in cling wrap and refrigerate at least one hour or overnight.
- Preheat the oven to 180 ºC and line a medium size baking tray with baking paper.
- Slice the roll with a sharp knife into 1 cm slices and place slightly apart onto the baking tray.
- Bake 15 – 18 minutes or until the biscuits are firm and lightly browned.
- Cool on the baking tray for a few minutes and place on a cooling rack.
- Store in airtight containers.
Yields ± 30 biscuits.
Notes
– To resemble granola, add ¼ cup (60 ml) coarsely chopped walnuts or mixed nuts to the dough.
– Replace the cranberries with coarsely chopped raisins or sultanas or crystallized ginger.
– The biscuits are just sweet enough to be pleasing, but for those who prefer to use even less sugar, reduce both the white and brown sugar to about ¼ cup (60 ml).
– To resemble granola, add ¼ cup (60 ml) coarsely chopped walnuts or mixed nuts to the dough.
– Replace the cranberries with coarsely chopped raisins or sultanas or crystallized ginger.
– The biscuits are just sweet enough to be pleasing, but for those who prefer to use even less sugar, reduce both the white and brown sugar to about ¼ cup (60 ml).
Recipe by Carolié de Koster.
