Fruit and Nut Biscuits

    Fruit and Nut Biscuits

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    38min


    34 people made this

    Delicious old fashioned sugar biscuits with dried cherries and walnuts. My grandmother used to make these.

    Ingredients
    Serves: 48 

    • 3/4 cup (170g) white sugar
    • 3/4 cup (110g) packed brown sugar
    • 185g copha
    • 2 eggs
    • 2 tablespoons milk
    • 1 teaspoon bicarb soda
    • 1 teaspoon baking powder
    • 1 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1 teaspoon vanilla essence
    • 1 cup (125g) plain flour
    • 3 cups (450g) quick cooking oats
    • 1 cup (125g) chopped walnuts
    • 1 cup dried cherries

    Directions
    Preparation:25min  ›  Cook:13min  ›  Ready in:38min 

    1. Preheat oven to 180 degrees C.
    2. In a mixer bowl, combine the white sugar, brown sugar and copha. Beat until smooth and creamy. Add the eggs one at a time mixing well after each one. Beat mixture until well combined.
    3. Mix in the milk, bicarb soda, baking powder, salt, cinnamon and vanilla to the egg mixture. Beat for one minute. Add the flour and mix until incorporated. Add the walnuts and mix again. Add the oats one cup at a time, mixing well after each addition. Stir in the dried cherries and mix just until they are distributed evenly.
    4. Drop heaping tablespoonfuls of batter about 5cm apart on ungreased baking trays. Do not shape them, they will spread evenly during the baking process. Bake for 12 to 13 minutes. The tops of the biscuits should just turn a light golden brown. Remove the biscuits from the oven and let sit on the sheets for about 5 minutes before moving the biscuits to cooling racks. Let biscuits cool to room temperature than place in airtight containers for storage.
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    Reviews and Ratings
    Global Ratings:
    (34)

    Reviews in English (34)

    by
    37

    These were delicious, and a nice change from the standard oatmeal cookie. Changes I made: used regular butter instead of shortening, used cherry flavored craisins instead of dried cherries, and baked them only 10 minutes to keep them chewy. They were a big hit at a superbowl party! I got 3-1/2 dozen large cookies out of it.  -  27 Jan 2003  (Review from Allrecipes USA and Canada)

    by
    14

    Read a lot of the reviews and noticed the trend of using dried cranberries instead of the tart cherries. I really think the whole thing that makes this cookie so yummy is the TART CHERRY so definitely stick with that- otherwise it's really a whole new recipe, not just a tweak. They really are delicious and the tartness of the dried cherry is nice departure from the usual sweet raisins in oatmeal cookies. If you want to make it special try dipping half in melted semisweet CHOCOLATE and letting cool on parchment paper, adding mini choc chips to the batter, or drizzling with chocolate(milk, white or dark)- all pretty simple if you melt it in the microwave. Those are things I do when I am making as gifts but I enjoy them as is myself. Also for the people with flat cookies who used BUTTER- just wondering if anyone tried COOLING the dough in the fridge for a bit before scooping and baking- that tends to prevent that sort of thing. I guess then you might want to shape them a bit since they won't spread quite as much themselves when baking.  -  22 Feb 2011  (Review from Allrecipes USA and Canada)

    by
    11

    These were fabulous oatmeal cookies, however next time I would leave out the cherries, as they tasted like expensive raisins to me. I think they would be perfect with just the walnuts. I substituted margarine for the shortening and they were perfectly chewy. Definitely a keeper!  -  02 Jun 2005  (Review from Allrecipes USA and Canada)

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