Oat Cookies with Cranberries and Raisins
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 210 g wheat flour
- 210 g oat flakes, fine
- 145 g butter, or mararine, soft
- 55 g suar, brown
- 90 g suar
- 2 teaspoons baking soda
- 0.5 teaspoon ½ salt
- 2 tablespoon maple syrup, or turnip tops if necessary
- 110 g raisins, chopped
- 75 g cranberries, dried, chopped
- 50 ml water
Print Recipe
Pin Recipe Instructions
- Work the flour, baking powder, butter, sugar, oat flakes and salt into a crumbly mass. Add the syrup, cranberries, raisins and water and work everything into a firm dough. Carefully roll the dough into a long or several small sausages, approx. 5-7 cm in diameter. Place the dough in the refrigerator for about 30 minutes, ideally wrapped in plastic wrap.
- Preheat the oven to 200 degrees Celsius.
- After cooling, cut the dough rolls into approx. 1 cm thick slices and place them on a baking sheet lined with baking paper.
- Reduce the temperature of the oven to 175 degrees Celsius and bake the biscuits for 10-15 minutes in the middle rack, leave to cool on a wire rack.
- The recipe makes about 20 biscuits.
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