Cashew and Cranberry Oaty Biscuits

I have only recently discovered Blogger Secret Ingredient and have not managed to take part in the last 2 challenges.   However I am well prepared for this week which is cashews and is hosted by Aubree Cherie from Living Free.    For those not familiar with BSI it was set up by Biz at Biggest Diabetic Loser. Every week the host picks an ingredient and a prize, posts the summary and picks the winner and next week’s host on the Sunday.     I have no idea why I have not discovered the event before and am delighted to be joining in now.

This week the ingredient is cashews and I have reworked my oaty biscuit recipe to include them, chewy cranberries give contrast to the crisp biscuits and look like jewels baked into the biscuit.

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Cashew and Cranberry Oaty Biscuits

Chewy cranberries give contrast to the crisp oaty and cashew biscuits and look like jewels baked into the biscuit.

Servings: 20 biscuits

Author: Helen Best-Shaw

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Cook ModePrevent your screen from going dark

Ingredients

• 4 oz soft margarine
• 3 oz sugar (I used half white and half Demerara)
• 1 tbs golden syrup (Fuss Free tip – run hot water over the spoon you use for the syrup – it will then easily slide off)
• 4 oz porridge oats
• 4 oz plain flour
• 1 oz unsalted cashews - broken into pieces
• 1 oz dried cranberries - roughly chopped
• 1 tsp baking powder
• Pinch salt

Instructions

• Weigh the wet ingredients into a saucepan and melt on a low heat, stirring to dissolve the sugar. Meanwhile mix all the dry ingredients well into a bowl. When the margarine is melted stir the wet ingredients into the dry and mix thoroughly. If necessary add more oats until you have a firm and not sticky dough.
• Place walnut sized balls of the dough on a greaseproof paper covered baking tray and flatten slightly; allow room to spread – the baked biscuits will be around 2 ½” (6cm) across. Bake at GM4/350F/180C for 10- 15mins or until golden brown. Remove from oven and allow to cool slightly and firm up before peeling from the paper before leaving to cool on a wire rack.
• These should keep a week in an airtight tin, but I usually never have any left after a few days.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.

Nutrition Facts

Cashew and Cranberry Oaty Biscuits

Amount Per Serving

Calories 115 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g6%

Sodium 54mg2%

Potassium 63mg2%

Carbohydrates 15g5%

Sugar 6g7%

Protein 1g2%

Vitamin A 205IU4%

Calcium 17mg2%

Iron 0.6mg3%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Biscuit

Cuisine: Baking

Keyword: Cashew and Cranberry Oaty Biscuits

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