A crav­ing for craisins

Central and North Burnett Times - - WEEKEND - with Mag­gie Cooper

CRAN­BER­RIES, like pomegranates, are a tart and re­fresh­ing ad­di­tion to both sweet and savoury dishes. Named by early Euro­pean set­tlers in North Amer­ica for the bird-like ap­pear­ance of their flow­ers and stems, “craneber­ries” have be­come a ma­jor com­mer­cial crop in the US and Canada. Tra­di­tion­ally grown in wet­lands, or “bogs”, the cran­berry is na­tive to the cooler cli­mate re­gions of the north­ern hemi­sphere.

I’ve never seen fresh cran­ber­ries for sale here in Aus­tralia but the dried fruit, or craisins, are widely avail­able. They make a de­li­cious ac­com­pa­ni­ment to poul­try, pork and ham, and are a tasty ad­di­tion to sal­ads.

To­day’s recipe uses craisins soaked in or­ange juice to plump them up be­fore bak­ing them into an oat bis­cuit. Ex­per­i­ment by sub­sti­tut­ing dark choc chips and pecans for the white choco­late and macadamias, or but­ter­scotch chips and un­salted peanuts.

Cran­berry oat bis­cuits

Makes 24

INGREDIENTS: ◗ 1⁄ cup craisins ◗ juice of half an or­ange ◗ 1⁄ 2 2 cup un­salted but­ter at room tem­per­a­ture ◗ 1⁄ cup packed 2 brown sugar ◗ 1⁄ cup raw sugar ◗ 1 large free-range egg ◗ 1 4 tsp vanilla essence ◗ 1 1⁄ cups in­stant oats ◗ 3⁄ cup plain 4 4 whole­meal flour ◗ 1⁄ tsp bi­carb soda ◗ 1⁄ tsp salt ◗ 1⁄ cup 2 4 2 white choco­late chips ◗ 1⁄ cup chopped macadamia nuts 2

METHOD: Place craisins in a screw-top jar and add the or­ange juice. Leave overnight. Pre­heat oven to 175 de­grees. Line two bak­ing sheets with bak­ing pa­per.

Cream but­ter and sugar to­gether un­til light and fluffy. Add egg and vanilla essence and beat well. Com­bine oats, flour, bi­carb soda and salt in an­other bowl, then fold into but­ter mix­ture. When com­bined, stir through drained craisins, choc chips and macadamia nuts. Drop rounded ta­ble­spoons of dough on to pre­pared bak­ing sheets, leav­ing room to spread.

Bake at 175 de­grees for 10-12 min­utes, or un­til golden. Re­move from oven and leave on the bak­ing sheets for five min­utes, then trans­fer to a wire rack to cool.


◗ Dried cran­ber­ries soaked in or­ange juice give a flavour boost to th­ese oat bis­cuits.

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