Make double the quantity of this fruity cookie dough and freeze, so delicious home-baked biscuits are always close at hand
- Preparation and cooking time
- Prep:20 mins
- Cook:15 mins
- Plus chilling
- Easy
- 12 cookies
- Freezable (Unbaked dough can be frozen)
Ingredients
- 175g plain flour, plus extra for dusting
- ½ tsp baking powder
- 85g porridge oat
- 175g golden caster sugar
- 1 tsp ground cinnamon
- 140g butter, chopped
- 70g pack dried blueberry (or use raisins or dried cranberries)
- 50g pecan, roughly broken
- 1 egg, beaten
Method
- STEP 1
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.
- STEP 2
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.
- STEP 3
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.
