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Blueberry & pecan oaties

Make double the quantity of this fruity cookie dough and freeze, so delicious home-baked biscuits are always close at hand

  • Prep: 20 mins
    Cook: 15 mins
    Plus chilling
  • 12 cookies
  • Easy
  • 12 cookies
  • Easy
  • Calories 274
  • Carbohydrates 36
  • Saturated Fat 7
  • Sugar 20
  • Protein 4
  • Fat 14
  • Fibre 0
  • Salt 0.27

Nutrition per serving

  • Calories 274
  • Carbohydrates 36
  • Saturated Fat 7
  • Sugar 20
  • Protein 4
  • Fat 14
  • Fibre 0
  • Salt 0.27

Ingredients

  • 175g plain flour, plus extra for dusting
  • ½ tsp baking powder
  • 85g porridge oats
  • 175g golden caster sugar
  • 1 tsp ground cinnamon
  • 140g butter, chopped
  • 70g pack dried blueberries (or use raisins or dried cranberries)
  • 50g pecans, roughly broken
  • 1 egg, beaten

Method

  1. 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.

  2. 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.

  3. 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.

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