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Blueberry & pecan oaties

Blueberry & pecan oaties

A star rating of 4.7 out of 5.30 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus chilling
  • Easy
  • 12 cookies

Make double the quantity of this fruity cookie dough and freeze, so delicious home-baked biscuits are always close at hand

  • Freezable (Unbaked dough can be frozen)
Nutrition: per biscuit
HighlightNutrientUnit
kcal274
fat14g
saturates7g
carbs36g
sugars20g
fibre0g
protein4g
low insalt0.27g
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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.

Recipe from Good Food magazine, January 2009

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Overall rating

A star rating of 4.7 out of 5.30 ratings
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