Cranberry, White Chocolate and Oat Biscuits
Serves: 30 biscuits
A simple recipe for Cranberry, White Chocolate and Oat Biscuits.
Ingredients
- 200 g unsalted butter, softened
- 100 g icing sugar, (powdered sugar)
- 1 teaspoon vanilla extract
- 1 lemon, zested
- 200 g plain flour, (all-purpose flour)
- ½ teaspoon baking powder
- 50 g rolled oats
- 50 g dried cranberries, roughly chopped
- 100 g white chocolate chips
Instructions
- Preheat the oven to 180°C/356°F (without fan).
- Line a baking tray with baking paper.
- Cream the butter, icing sugar, vanilla extract and lemon zest until light and fluffy.
- Mix in the flour and baking powder.
- Next add the rolled oats, dried cranberries and white chocolate chips.
- Mix everything together to form a dough.
- Pinch off small pieces of dough and roll into small balls.
- Place the balls of dough on the baking tray and flatten them slightly.
- The biscuits will spread as they bake so leave some space between each piece of dough.
- Bake for 8-10 minutes until lightly golden.
- Remove the baking tray from the oven and leave the biscuits on the tray for 4-5 minutes before removing them to a wire rack to cool.
Kitchen Notes
- OVEN TEMPERATURES
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer's handbook on how to adjust the temperature and baking time accordingly. - CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.