Blueberry & pecan oaties

Blueberry & pecan oaties




Make double the quantity of this fruity cookie dough and freeze, so delicious home-baked biscuits are always close at hand

Ingredients

175g plain flour, plus extra for dusting
½ tsp baking powder
85g porridge oats
175g golden caster sugar
1 tsp ground cinnamon
140g butter, chopped
70g pack dried blueberries (or use raisins or dried cranberries)
50g pecans, roughly broken
1 egg, beaten

Method

1 - Tip the flour, baking powder, oats, sugar and cinnamon into a bowl, then mix well with your hands. Add the butter, then rub it into the mixture until it has disappeared.

2 - Stir in the blueberries and pecans, add the egg, then mix well with a cutlery knife or wooden spoon until it all comes together in a big ball. Lightly flour the work surface, then roll the dough into a fat sausage about 6cm across. Wrap in cling film, then chill in the fridge until solid.

3 - To bake, heat oven to 180C/fan 160C/ gas 4. Unwrap the cookie log, thickly slice into discs, then arrange on baking sheets. Bake for 15 mins (or a few mins more if from frozen) until golden, leave on the trays to harden, then cool completely on a wire rack before tucking in.
Blueberry & pecan oaties Reviewed by Unknown on 2/28/2020 Rating: 5
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