• 250g salted butter
  • 150g caster sugar
  • 150g self raising flour
  • 230g porridge oats
  • 1 tbsp vanilla extract
  • 200g dried cranberries

More often than not I make little gifts for people who come to my day classes. It’s oddly one of my favourite parts of preparing for a class. I love it. I like baking the biscuits or mixing the fridge cake. I like cutting up cellophane to wrap around the little bundles. I especially like tying the ribbon. Scrap that. I especially like shopping for the ribbon. I’m a ribbon hunter. I check out what’s on offer everywhere I go. My current new favourite place to buy ribbon is The Range. Oh so pretty.

Imagine my horror yesterday when I found one of these little cranberry oaty biscuits left behind! All lonely, a gift unwanted. I’m hoping they were simply forgotten as cranberries are quite sensitive fruit. To make them feel better I am sharing the recipe. It makes loads, about 30 little morsels.

Ingredients:

  • 250g salted butter, room temperature
  • 150g caster sugar
  • 150g self raising flour
  • 230g porridge oats
  • 1 tbsp vanilla extract
  • 200g dried cranberries

So easy peasy. Just preheat the oven to Gas 4/160C. Cream the butter and sugar. Add the flour, porridge oats, vanilla extract and cranberries and mix together until combined, using either your hands or the mixer. Form into balls about the size of a walnut and bake in the centre of the oven, on a tray, for about 10 – 15 minutes depending on how crunchy you like your biscuits. Leave on the tray to cool as they’re still fragile when they’re warm.

 

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