Name: Cranberry and oat biscuits
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 cup (150g) self-raising flour; 1 cup (40g) corn flakes; 2/3 cup (90g) dried cranberries; 3/4 cup (65g) rolled oats; 1/2 cup (110g) brown sugar; 1/2 cup (75g) raisins; 1/2 cup (125ml) light olive oil; 1 egg, lightly beaten; 1 tablespoon honey

Cranberry and oat biscuits

The whole family will love these cranberry and oat cookies, fresh from the oven.

Makes 16 Item

Prep

10M

Cook

15M

Total

25M

Ingredients

1 cup (150g) self-raising flour

1 cup (40g) corn flakes

2/3 cup (90g) dried cranberries

3/4 cup (65g) rolled oats

1/2 cup (110g) brown sugar

1/2 cup (75g) raisins

1/2 cup (125ml) light olive oil

1 egg, lightly beaten

1 tablespoon honey

Method

1.Preheat oven to 200°C (180°C fan-forced). Line two baking trays with baking paper.

2.Combine flour, corn flakes, cranberries, oats, sugar and raisins in a bowl. Fold through oil, egg and honey until combined.

3.Roll about 2 tablespoons of mixture into a ball and place on prepared tray. Press lightly with palm of your hand. Repeat with remaining mixture. Bake for 10-12 minutes, until golden. Cool on trays before storing in an airtight container.

These biscuits are also delicious with apricots, sultanas or dried pear.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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