These are quite similar to last weeks’, in that the basis is wholemeal flour and oats, but I’ve added some chopped pecans and sultanas to jazz ’em up a bit, and to up the nutritional content too.
I’m sure that you could vary the nuts and the fruit, but I have a particular weakness for pecans, and sultanas are my lads’ favourite dried fruit, so….
80g granulated sugar
1 large egg (if you have smaller eggs then reduce the oats & flour by 10g each)
finely grated zest of 1/2 lemon (optional, but lemon is lovely with sultanas)
a few drops of vanilla essence
pinch of salt
1/4 tsp bicarbonate of soda (baking soda)
60g plain wholemeal flour
60g rolled oats
50g pecans, chopped small
Makes around 18 cookies.
- Preheat oven to 180C, Gas 4.
- Line 2 baking sheets with baking paper or baking parchment
- Beat the butter and sugar together until they are soft and fluffy – using a mixer or electric whisk is a fine idea.
- Add the egg, lemon, vanilla & bicarbonate of soda and mix until thoroughly combined.
- Stir in the flour, oats, pecans and sultanas in gently and mix again until combined.
- Use 2 teaspoons to put small teaspoon-sized lumps of the mixture on the baking trays – making sure the tops are slightly flattened. They will spread a little so make sure they have room to do so.
- Bake in your oven for around 10 minutes or until they are golden brown.
- Leave to cool on the baking sheets for a couple of minutes and then transfer to a wire rack to finish cooling.
- Store in an airtight container.
Hope you enjoy these as much as you’ve enjoyed last week’s Oaty Biscuits and the Gingernuts. In my quest to recreate shop-bought biscuits, I am going to throw caution into the winds and have a go at Bourbons next week. I could seriously annoy my children!