Oat & pecan biscuits
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.