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Sunflower, Oat & Cranberry Biscuits

A delicious nut-free biscuit that is definitely worth a try!

125 g butter, room temperature
125 ml honey
1 extra large egg
2.5 ml vanilla essence
500 ml oats
250 ml wholewheat flour/Nutty Wheat
2.5 ml bicarbonate of soda
2.5 ml cinnamon
A pinch of salt
180 ml Montagu cranberries
250 ml Montagu sunflower seeds
90 g white chocolate, melted

  1. Beat together the butter and honey for 2 minutes until light and fluffy.
  2. Add the egg and vanilla and beat for 1 more minute or until smooth.
  3. Combine oats, flour, bicarbonate of soda, cinnamon and salt.
  4. Add the cranberries and sunflower seeds and mix until well combined.
  5. Shape into walnut sized balls and place on a lined baking sheet. Use a fork to flatten slightly.
  6. Bake in a preheated oven at 175°C for 10 to 15 minutes or until golden.
  7. Transfer to a cooling rack to cool.
  8. Drizzle with melted chocolate and set aside until the chocolate has set.
  9. Store in an airtight container.

Makes 30


  • Use chopped apricots or pears instead of cranberries
  • Drizzle with dark chocolate instead of white chocolate.

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Recipe and photo supplied by Montagu Dried Fruit & Nuts.