Cranberry Oat Biscuits


4 people made this

These are delightfully soft and chewy oat biscuits that use cranberries in place of the usual raisins. The spices bring a Christmassy feel to them.


Serves: 50 

  • 250g butter, at room temperature
  • 100g dark brown soft sugar
  • 80g caster sugar
  • 1 teaspoon vanilla sugar
  • 1/2 teaspoon vanilla extract
  • 2 eggs
  • 1 3/4 cups (220g) plain flour
  • 1 teaspoon bicarb soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 2 pinches salt
  • 1 1/2 cups (200g) porridge oats
  • 100g dried cranberries

Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

  1. Preheat oven to 180 C.
  2. Beat butter, sugar, vanilla sugar, vanilla extract and eggs together until fluffy.
  3. In a separate bowl, mix together flour, bicarb soda, cinnamon, cloves and salt. Fold into the creamed butter mixture.
  4. Fold in oats and cranberries. The dough should be fairly firm.
  5. Roll heaped teaspoons of the dough into balls. Place onto an ungreased baking tray, with enough room for them to spread.
  6. Bake in preheated oven for 10 minutes or until golden. Try not to overbake, otherwise they will be very hard.
  7. Let stand for 2 minutes on the baking tray and then transfer to a wire rack and leave to cool. Store in airtight biscuit tins.

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