Oat & pe­can bis­cuits

Healthy Food Guide (Australia) - - FRONT PAGE -

Makes 28 Cost per bis­cuit $0.20 Hands-on time 20 min Cook­ing time 12 min 80g re­duced-fat ta­ble spread 1 cup brown sugar 1 tea­spoon vanilla ex­tract 1 egg 1¼ cups plain flour 1 tea­spoon bak­ing pow­der ½ tea­spoon bi­carb of soda Pinch of salt (op­tional) 1 cup rolled oats ¼ cup toasted pecans,

chopped ¼ cup sul­tanas 1 Pre­heat oven to 160°C. Line 2 large bak­ing trays with bak­ing pa­per. 2 Beat spread, brown sugar and vanilla in a medium bowl with an elec­tric mixer, un­til pale and creamy. Add egg and mix un­til well com­bined. Sift flour, bak­ing pow­der, bi­carb of soda and salt (if us­ing) into the mix­ture. Add the rolled oats. Stir un­til just com­bined. Fold in the chopped toasted pecans and sul­tanas. 3 Roll level ta­ble­spoons of dough into 28 balls and place 3cm apart on pre­pared trays. 4 Bake for 12 min­utes, swap­ping trays half­way through cook­ing time, or un­til bis­cuits are light golden. Al­low to cool on trays. Note Store bis­cuits for up to 5 days in an air­tight con­tainer.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.