Whether you are a dunker or a dry biscuit lover, almost everyone enjoys some sort of cookie with their cup of tea.
These delicious and super easy biscuits are a firm favourite with all our Tanda Tula guests. Chef Ryan serves these delights under the disguise of a “healthy” alternative, insisting that oats, nuts and cinnamon are extremely good for you! We know better than to argue with him, so fully encourage you to all reach for a second (or third!) biscuit after making your first batch. Enjoy!
Oat and Cinnamon Biscuit
Ingredients:
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250g Butter
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1 cup White sugar
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½ cup Brown sugar
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2 Eggs
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5ml Ground cinnamon
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3 cup Jungle oats
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10ml Vanilla essence
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5ml Baking Powder
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5ml Salt
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2 cup Cake flour
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½ cup Pecan nuts
Method:
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Preheat the oven to 180°C.
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In the mixing bowl, cream the butter, white sugar and brown sugar together until light and fluffy.
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Add the eggs and mix well.
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Add the oats, vanilla essence and cinnamon and mix well.
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In a separate bowl, sift together the flour, baking powder and salt.
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Add the oat mixture to the flour mixture and mix until a soft dough is formed.
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Roll balls (about 50g each) and place on a greased baking tray.
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Press down the balls to form biscuits all the same size.
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Press a pecan nut into the centre of each biscuit.
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Bake for 15 – 20 minutes or until the tops of the biscuits area light brown and feel firm to the touch.
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Once baked, remove from the oven transfer the biscuits onto a wire rack.
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Allow the biscuits to cool completely before storing in an airtight container.
