Walnut Cranberry Raisin Rolled Oats Biscuits
- Preparation: 20min
- Cooking Time: 15min
- Serves: 16
– 2 large Eggs plus 1 yolk
– 200ml Leccino EVOO
– 1 tablespoon vanilla extract
– 100g Plain Flour
– 260g Rolled Oats
– 75g Brown Sugar
– 1 teaspoon Bi-Carbonate of Soda
– 1 teaspoon Sea Salt
– 1/2 teaspoon Cinnamon
– 1/4 teaspoon freshly grated Nutmeg (optional)
Fruits & Nut Mixture:
– 125g Raisin
– 125g Cranberry (chopped)
– 75g Walnuts or Pecans (toasted and roughly chopped)
Step 1. Preheat oven to 150°C Fan forced. Line 2 baking tray with parchment paper.
Step 2. In a bowl, mix the dry ingredients together.
Step 3. In a stand mixer, fitted with paddle attachment, whisk the sugars and eggs until light and fluffy. Add in the EVOO and vanilla extract until well combined.
Step 4. Add in the fruit-nut mixture, followed by the dry ingredients.
Step 5. Use an ice cream scooper, drop a ball of dough (size of a golf ball) into the prepared baking sheets. Allow room for the biscuit to spread.
Step 6. Bake for 12-15 minutes until the biscuits are set and browned. Rotating mid baking for even browning. Do not overcook. Repeat step 5 and 6 for the remaining dough.The biscuits have a light and chewy texture. Low on sugar, yet scrumptious. Enjoy.