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
- 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
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.
Calories: 115kcal | Carbohydrates: 15g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 54mg | Potassium: 63mg | Sugar: 6g | Vitamin A: 205IU | Calcium: 17mg | Iron: 0.6mg