- 175g plain flour, plus extra for dusting
- ½ tsp baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- 85g porridge oat
- 175g golden caster sugar
- 1 tsp ground cinnamon
- 140g butter, chopped
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 70g pack dried blueberry (or use raisins or dried cranberries)
Blueberries are one of the few edibles native to North America and credited with being…
- 50g pecan, roughly broken
Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…
- 1 egg, beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
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.
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.
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.