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