Blueberry and 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
- Prep: 20 mins
Cook: 15 mins
Plus chilling - 12 cookies
- Easy
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
-
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.
-
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.
-
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.
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