Blueberry & pecan oaties
- Preparation and cooking time
- Prep:
- Cook:
- Plus chilling
- Easy
- 12 cookies
Skip to ingredients
- 175g plain flourplus extra for dusting
- ½ tsp baking powder
- 85g porridge oat
- 175g golden caster sugar
- 1 tsp ground cinnamon
- 140g butterchopped
- 70g pack dried blueberry(or use raisins or dried cranberries)
- 50g pecanroughly broken
- 1 eggbeaten
Nutrition: per biscuit
- kcal274
- fat14g
- saturates7g
- carbs36g
- sugars20g
- fibre0g
- protein4g
- salt0.27glow
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.
