Crispy and chewy cranberry oat biscuits in 30 minutes
Crispy and chewy cranberry oat biscuits (makes 18 biscuits)
75 grams flour (I used strong bread flour but wheat flour would probably be best)
25 grams oat bran
75 grams rolled oats
75 grams brown sugar
75 grams butter
2 tablespoons golden syrup or honey
40 grams dried cranberries
½ teaspoon baking soda
½ teaspoon baking powder
Preheat your own to 180 degrees celsius (my oven’s super hot so I set mine at 170).
Line 2 baking trays with baking parchment.
In the microwave or in a small saucepan, melt the butter and golden syrup.
Put all your dry ingredients and cranberries into a mixing bowl, pour the melted butter and honey into it and stir well.
Dollop about a generous tablespoon’s worth of mixture onto your baking sheet and use your figures to press them together and flatten them slightly.
Spread them well apart, at least 2-3 centimetres apart, and then bake in the oven for 10-12 minutes or until golden brown.
Allow to cool on the tray for a couple of minutes before removing to cool completely on a wireless rack.