BLUEBERRY & PECAN OATIES
Make double the quantity of this fruity cookie dough and freeze, so delicious home-baked biscuits are always close at hand
Provided by Sara Buenfeld
Time 35m
Yield 12 cookies
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 274 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 20 grams sugar, Protein 4 grams protein, Sodium 0.27 milligram of sodium
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