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Recipe by Sara Buenfeld

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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.
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.
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.

PER BISCUIT

274 kcalories, protein 4g, carbohydrate 36g, fat 14 g, saturated fat 7g, fibre 0g, salt 0.27 g

Latest comments and suggestions

• Ste

  18 December 2008

  Ste rated this recipe

  

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• Gems

  20 December 2008

  Gems rated and commented on this recipe

  

  These were quite nice.

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• Lisa

  22 December 2008

  Lisa rated and commented on this recipe

  

  Delicious

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• mama jo

  07 January 2009

  mama jo commented on this recipe

  these we so yummy - we used dried cranberry and a little white chocolate instead and made a tripple batch to divide and give away as gifts.

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• Beth

  12 January 2009

  Beth rated this recipe

  

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• Frantic Flapjack

  16 January 2009

  Frantic Flapjack rated and commented on this recipe

  

  I also tripled the recipe and put two "logs" in the freezer to use again. They were large biscuits and went down very well in our house. I think these cookie "log" recipes are great as you get uniform size cookies.

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• DJW

  26 January 2009

  DJW rated and commented on this recipe

  

  Fab used dried cranberries and pecans and froze a log as too yummy would just eat the lot in one go.

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• Hansy

  28 January 2009

  Hansy rated and commented on this recipe

  

  These are gorgeous. I used dried cranberries and raisins and once cooled smothered them with melted milk chocolate. Chilled in the fridge and we have since gobbled at least three batches! Sensational!

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• sally

  17 February 2009

  sally rated and commented on this recipe

  

  Really very, very good and so simple!

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• ~Emma~

  29 June 2009

  ~Emma~ commented on this recipe

  I lso mde these with white choc and cranberrys and i did another batch of coconut and choc chip both were hits! firm family fav!

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• Paula

  26 July 2009

  Paula commented on this recipe

  Help my came out very pale and brown on the bottom? any tips please. Paula

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• blulou

  13 August 2009

  blulou rated and commented on this recipe

  

  I really liked these, though I wouldnt bother with the blueberries again as they're very expensive and the flavour lessens after the baking. To be honest I think raisins would have been nicer. Paula try using baking parchment/greaseproof paper to protect the bottom of the biscuits but I think they sound about right to me, they are better pale and just golden round the very edges.

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• Pippa

  05 September 2009

  Pippa rated and commented on this recipe

  

  Really great, mine came out a bit pale so I left them in for an extra 5 minutes and they were a nice golden colour. I used raisins instead of blueberries and brazil nuts instead of pecans (I'd ran out of pecans). The raisins were lovely and the brazils were good, however I would try to use pecans next time. I also used flora instead of butter for a slightly healthier version and still thought they were fab. A great family favourite.

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• SophieCakes

  20 October 2009

  SophieCakes rated and commented on this recipe

  

  Super yummy! They needed an extra 10 mins but that may just be my oven! i substituted pecans for white chocolate chips as my boyfriend has an allergy! the whole family loved them.

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Ingredients

• 175g plain flour , plus extra for dusting
• ½ tsp baking powder
• 85g porridge oats
• 175g golden caster sugar
• 1 tsp ground cinnamon
• 140g butter , chopped
• 70g pack dried blueberries (or use raisins or dried cranberries)
• 50g pecans , roughly broken
• 1 egg , beaten

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Difficulty and servings

12 cookies

Preparation and cooking times

Prep 20 mins

Cook 15 mins

plus chilling

Unbaked dough can be frozen

Ingredients

• 175g plain flour , plus extra for dusting
• ½ tsp baking powder
• 85g porridge oats
• 175g golden caster sugar
• 1 tsp ground cinnamon
• 140g butter , chopped
• 70g pack dried blueberries (or use raisins or dried cranberries)
• 50g pecans , roughly broken
• 1 egg , beaten

PER BISCUIT

274 kcalories, protein 4g, carbohydrate 36g, fat 14 g, saturated fat 7g, fibre 0g, salt 0.27 g

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