Soft Fruit and Nut Biscuits

    33 minutes

    The trick with these delicious biscuits is to underbake them a little bit to get a good soft cakey texture. The minced prunes makes them very moist.

    123 people made this

    Serves: 30 

    • 2 cups (375g) brown sugar
    • 2 1/2 cups (375g) rolled oats
    • 4 cups (500g) plain flour
    • 1 tablespoon bicarb soda
    • 1 teaspoon baking powder
    • 1 teaspoon salt
    • 1 1/2 teaspoons ground cinnamon
    • 1/4 cup canola oil
    • 1/2 cup prunes, minced
    • 2 tablespoons water
    • 5 egg whites
    • 1 1/2 teaspoons vanilla essence
    • 3/4 cup raisins
    • 1/4 cup chopped walnuts
    • 1/3 cup chopped dried apricots

    Preparation:25min  ›  Cook:8min  ›  Ready in:33min 

    1. Preheat oven to 180C. Grease baking trays or line with baking paper.
    2. In a large bowl, stir together the brown sugar, oats, flour, bicarb soda, baking powder, salt and cinnamon. Make a well in the center and pour in the canola oil, minced prunes, water, egg whites and vanilla. Mix until well blended. Stir in the raisins, walnuts and apricots.
    3. Scoop biscuits using an ice cream scoop, or roll into golf ball sized balls. Place biscuits 5cm apart onto the prepared baking trays and flatten with wet hands. These biscuits do not flatten very much while baking.
    4. In the preheated oven, bake 8 minutes for chewy biscuits 10 to 12 minutes for dry biscuits. Biscuits will not get crisp. Remove from baking trays to cool on wire racks.

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    Reviews in English (112)


    WOW!! These are so good we have a hard time stopping at 1 or 2! I pour boiling water over the prunes, apricots and dried cranberries (which we like better than raisins) so they can get soft and plump up then use the water off the dried fruit for my 2T. I puree the prunes in the blender with the liquid ingredients. When the prunes and liquid are blended well, I add the apricots and pulse a few times to chop, then the nuts and cranberries. That way there is no chopping and all the liquid ingredients are in one place and ready to pour into the dry. The dough is stiff, but needs no extra liquid..especially with the softened fruit which adds a little more moisture. We stir as much as possible then finish with our hands! Most ovens are different but we usually end up baking these for 8 1/2 to 9 minutes as they do get dry if baked too long and are so much better a little underbaked. May help to do a few test cookies to get the time right.  -  23 Jun 2005  (Review from Allrecipes USA and Canada)


    This is a phenomenal recipe! I took some of the advice from the other reviews and made a few changes to turn these into Chocolate Chocolate Chip Breakfast Cookies. I used 3 1/2 cups whole wheat flour instead of white, and (because these are for my kids) I processed the rolled oats to a fine consistency in the food processor. I also added 2/3 cup unsweetened cocoa to the dry ingredients. I substituted 3/4 cup unsweetened applesauce for the prune puree, and omitted the dried fruit and nuts. I added a bag of high quality dark chocolate chips. I scooped out the dough onto a baking sheet and put it in the freezer for a few minutes for ease of handling. Then I patted down the dough and wrapped the cookies to freeze. This way, I can just pull these out of the freezer and bake them fresh before school every morning. My kids LOVE these!  -  27 Aug 2006  (Review from Allrecipes USA and Canada)


    This recipe was great! Just helpful hint to all, you can use baby food prunes, for the prune puree. It is alot faster!  -  20 May 2002  (Review from Allrecipes USA and Canada)