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  • Writer's pictureSusanne Devine

Biscuit recipe - a B&B favourite with guests and staff

These cranberry and white chocolate oaties are just scrumptious and I've yet to meet a biscuit lover who doesn't like them.


For a batch of about 40 small (or 20 large) ones of them you need:

  • 2 large eggs

  • 225g unsalted butter (soft)

  • 100g castor sugar

  • 150g light soft brown sugar

  • 240g self-raising flour

  • 1/2 tsp of bicarbonate of soda

  • 1 tsp salt

  • 2 tsp vanilla extract

  • 200g porridge oats

  • 125g dried cranberries

  • 120g roughly chopped white chocolate


How to make them:

Preheat your oven to 170 degrees Celsius and line a baking tray with a reusable baking sheet.


Combine the eggs, sugars and butter in a large bowl and whisk until they are a homogeneous smooth mass.


Add in the flour, bicarb of soda, salt, vanilla extract and oats and fold in well, but not for too long, to keep the dough light.


Finally gently fold in the cranberries and white chocolate with a cold metal spoon until they're well distributed throughout, but do not over mix.


Use two teaspoons to form round shapes, place them on the baking t


ray a good distance apart as they will spread and flatten out during their time in the oven.


Bake in the centre of your oven for about 12 minutes (depending on how hot your oven is, a bit shorter or longer) and carefully transfer to a cooling rack with a palette knife/spatula as they're soft when they come out, but will crisp in the cool air.


That's really all there is to it. Not a lot of hassle, right?

You can store them in a biscuit box for a good 4 weeks, if they last that long...


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