Summary

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

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Instructions

1. 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.
2. Preheat the oven to 200 degrees Celsius.
3. After cooling, cut the dough rolls into approx. 1 cm thick slices and place them on a baking sheet lined with baking paper.
4. 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.
5. The recipe makes about 20 biscuits.