Walnut Cranberry Raisin Rolled Oats Biscuits
- Preparation: 20min
- Cooking Time: 15min
- Serves: 16
– 2 large Eggs plus 1 yolk
– 200ml Leccino Extra Virgin Olive Oil
– 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)
Preheat oven to 150°C Fan forced. Line 2 baking tray with parchment paper.
In a bowl, mix the dry ingredients together.
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.
Add in the fruit-nut mixture, followed by the dry ingredients.
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.
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.