Oat, pecan and sultana biscuits
Please log in to save or rate.
28 (makes 28 biscuits)
Time to make:
32 mins (Hands-on time: 20 mins, Cooking time: 12 mins)
$0.20 per serve
(at time of publication)
Full ingredients list:
80g reduced-fat table spread
1 cup brown sugar
1 teaspoon vanilla extract
1 1/4 cups plain flour
1 teaspoon baking powder
1/2 teaspoon bicarb of soda
pinch of salt (optional)
1 cup rolled oats
1/4 cup toasted pecans, chopped
1/4 cup sultanas
Nutritional information (per serve)
Instructions and steps:
Step 1Preheat oven to 160°C. Line 2 large baking trays with baking paper.
Step 2Beat spread, brown sugar and vanilla in a medium bowl with an electric mixer, until pale and creamy. Add egg and mix until well combined. Sift flour, baking powder, bicarb of soda and salt (if using) into the mixture. Add the rolled oats. Stir until just combined. Fold in the chopped toasted pecans and sultanas.
Step 3Roll level tablespoons of dough into 28 balls and place 3cm apart on prepared trays.
Step 4Bake for 12 minutes, swapping trays halfway through cooking time, or until biscuits are light golden. Allow to cool on trays.
Store biscuits for up to 5 days in an airtight container.
About this recipe
First published: August 2016