Name: Blueberry & pecan oaties
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12 cookies
Cuisine: British
Ingredients: 175g plain flour plus extra for dusting; ½ tsp baking powder; 85g porridge oat; 175g golden caster sugar; 1 tsp ground cinnamon; 140g butter chopped; 70g pack dried blueberry (or use raisins or dried cranberries); 50g pecan roughly broken; 1 egg beaten

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Blueberry & pecan oaties

Blueberry & pecan oaties

Sara Buenfeld

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12 cookies

Easy

Prep: 20 mins

Cook: 15 mins

Plus chilling

A star rating of 4.7 out of 5.32 ratingsRate

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

Freezable (Unbaked dough can be frozen)

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Ingredients

Nutrition

Units:

MetricUS

175g plain flour

plus extra for dusting
½ tsp baking powder
85g porridge oat
175g golden caster sugar
1 tsp ground cinnamon
140g butter

chopped
70g pack dried blueberry

(or use raisins or dried cranberries)
50g pecan

roughly broken
1 egg

beaten

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Nutrition: per biscuit

kcal274
fat14g
saturates7g
carbs36g
sugars20g
fibre0g
protein4g
salt0.27g

low

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, January 2009

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A star rating of 4.7 out of 5.32 ratings

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