Cookie recipe for 4 - 8 people, takes only 15 mins; recipe has plain flour, baking powder, porridge oat, golden caster sugar, ground cinnamon, butter, blueberry, pecan and egg.
Blueberry & pecan oaties
Course: Cookie
Servings
4 - 8
servings
Prep time
20 mins
Ingredients
- Egg: 1 egg, beaten
- Butter: 140g butter, chopped
- Plain Flour: 175g plain flour, plus extra for dusting
- Ground Cinnamon: 1 tsp ground cinnamon
- Baking Powder: 1/2 tsp baking powder
- Golden Caster Sugar: 175g golden caster sugar
- Porridge Oat: 85g porridge oat
- Blueberry: 70g pack dried blueberry (or use raisins or dried cranberries)
- Pecan: 50g pecan, roughly broken
Directions
- Tip the flour, baking powder, oats, sugar and cinnamon into a bowl, then mix well with your hands. Add the butter, then rub it into the mixture until it has disappeared.
- Stir in the blueberries and pecans, add the egg, then mix well with a cutlery knife or wooden spoon until it all comes together in a big ball. Lightly flour the work surface, then roll the dough into a fat sausage about 6cm across. Wrap in cling film, then chill in the fridge until solid.
- To bake, heat oven to 180C/fan 160C/ gas 4. Unwrap the cookie log, thickly slice into discs, then arrange on baking sheets. Bake for 15 mins (or a few mins more if from frozen) until golden, leave on the trays to harden, then cool completely on a wire rack before tucking in.
