Fruity & Nutty Breakfast Biscuits Recipe
Author: CookBakeEat
Prep time:
Cook time:
Total time:
Serves: 10
- Servings: 10 Prep Time: 5mins Cook Time: 15 - 20 mins Type: Biscuit Difficulty: Easy
- Ingredients
- 100g Sunflower Oil Spread
- 25g Coconut Nectar (or brown sugar)
- 1 Egg
- 40g Oats
- 150g Plain Flour
- ½ Teaspoon Baking Powder
- 60g Sultanas
- 2 Tablespoon Honey
- 50g Mix of Hazelnuts and Almonds (pulsed)
- Instructions
- Pre heat your oven to 150C and line to baking trays with grease-proof paper.
- Mix together the sunflower oil spread and coconut nectar (or sugar) until light and fluffy.
- Mix in the egg, flour, baking power and oats.
- Add the sultanas and pulse (or chop) the nuts until they are fine. Add to the mixture.
- Mix in the honey and leave the mixture to chill in the fridge for around half an hour.
- On a floured surface roll out our dough to the thickness of a pound coin. Cut into the 10 equal sized biscuits and place on the baking tray.
- Bake for around 15 - 20 mins or until they lightly brown on top.
- Pre heat your oven to 150C and line to baking trays with grease-proof paper.
- Mix together the sunflower oil spread and coconut nectar (or sugar) until light and fluffy.
- Mix in the egg, flour, baking power and oats.
- Add the sultanas and pulse (or chop) the nuts until they are fine. Add to the mixture.
- Mix in the honey and leave the mixture to chill in the fridge for around half an hour.
- On a floured surface roll out our dough to the thickness of a pound coin. Cut into the 10 equal sized biscuits and place on the baking tray.
- Bake for around 15 - 20 mins or until they lightly brown on top.
Recipe by Cook Bake Eat at https://www.cookbakeeat.com/fruity-nutty-breakfast-biscuits-recipe/
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