1/2 cup of butter or 125 grams
1 teaspoon of vanilla extract
1 1/4 cups of self raising flour
1/2 cup of rolled oats
1/3 cup of packed brown sugar
1/3 cup of white sugar
1/2 cup of dried cranberries
1/2 cup of white choc bits
1/2 cup of chopped walnuts
Preheat the oven to 175 degrees. Line a biscuit tray with baking or silicon paper.
In a medium bowl mix together the butter, egg, vanilla extract and sugars until creamy. Add the flour, rolled oats, cranberies, choc bits and walnuts. Mix until combined.
Drop heaped teaspooonfuls onto the biscuit sheet and flatten slightly with your hand.
Bake for about 10 minutes until the edges start to brown. Cool on the biscuit trays.
* You can use any nuts you like. I use walnuts because they are cheaper than pecans.
* I chop the cranberries so that they go further in the biscuits.
* Biscuit dough can be frozen in log or ball form. Allow 15 minutes for the logs to defrost before slicing.
* I use a big Kenwood mixer to make the dough. Hand mixers can be used to beat the sugars, egg, vanilla extract and butter but you need to switch to a wooden spoon when you add the other ingredients.
* I make a double batch to save time. Some to bake for eating straight away and the rest of the dough goes into the freezer
* They make great presents wrapped in a cello bag with ribbon.
|The finished product - Cranberry Hootycreek Biscuits|
|Logs of dough from the freezer|
|Flattened dough on a biscuit tray|