Oaty Almond Cranberry Biscuits

Oaty spiced biscuits with a nutty crunch and the sweet tang of plump cranberries - great to have on hand and will keep for 5 days (apparently!).  Good alternative to choc chip biscuits.  For a change you could use macadamias instead of Almonds - whatever you like - easy!

Quick to prepare and cook - but hard to stop at just one!

Preparation and mixing  10 minutes

Cooking                   12 – 15 minutes

Makes 36 biscuits

Ingredients

125 gram butter – softened

½ cup brown sugar

¼ cup caster sugar

1 egg

1 ¼ cups Plain Flour – sifted

½ teaspoon each of : ground cinnamon, ground cloves

½ teaspoon Bicarbonate of Soda

¾ cup Rolled Oats

1 ¼ cups dried Cranberries (try to use ones that are still plump and deep red)

¼ cup slivered almonds

Method

Prepare 3 flat un-lipped biscuit trays

Preheat oven to 160° C

Using electric mixer, cream the butter, sugar and eggs until pale and creamy.

Add the sifted flour, Bicarb and spices and stir through

Gently stir through the Oats, cranberries and almonds

The mix should make 36 biscuits ( 3 trays of 12) so divide mixture into 3.

Roll 12 (walnut sized) balls from each third of the mixture and place on tray spaced apart

To flatten the biscuits just slightly – use the tines (prongs) of a fork that has been dampened with water

Bake for 12 minutes. Check that biscuits are golden and cooked. They will harden a bit more on cooling.

If not cooked through, leave in oven for an extra 3 mins.  Should be cooked within 15 minutes.

Once cooked, remove from oven and cool on wire racks.

When cooled store in an air tight container. Hide.

                                                    Enjoy!  Colleen