Ah, home sweet home. I have returned to The Shire from The City. I survived the last few weeks of uni and am ready for a 5 second breather before I get crackin’ with my literature review (I am yet to determine what I actually have to do for this). The great thing about being home, aside from seeing family and friends, is the amount of baking I can do. This is purely because Mother and Father foot the bill for the ingredients 😀 THANKS! So yesterday, I was sitting in the kitchen sorting out the recipes for the things I want to make over Christmas and my Dad presented me with a recipe card for Cranberry and Pecan Oat Cookies and said “So are you going to make these” . Funny thing is, I had picked up the same card from Waitrose but had forgotten all about it. Waitrose recipe cards and their Kitchen magazine are awesome. I love Waitrose. But let’s not get into that, we could be here for a while.
Blast. I have just found out Mother forgot to get Craisins yesterday (I like to write the first bit of my post pre-bake, whilst the oven warms up). Time to improvise I guess! I managed to find some dried mixed berries and cherries, and the mixed berries included cranberries! Hurrah!
The plan was to follow this recipe but I ended up adapting it, quite a bit!
2 x Oven tray (covered in grease proof paper if necessary)
85g Porridge oats
120g Light brown muscovado sugar
150g Dried Berries and Cherries (or whatever dried berries you prefer)
90g Pecans (roughly chopped)
1 egg (beaten)
- Preheat oven to 180 c. Line baking trays.
- In a large mixing bowl, rub the butter into the flour until the mixture resembles bread crumbs.
- Stir in dried fruit, pecans, sugar, oats and spice.
- Make a well in the centre of the mix and pour in beaten egg.
- Combine ingredients using your hands until a firm dough is formed.
- Roll the dough into balls and place on baking tray. Make sure to leave spaces between the balls. Flatten slightly.
- Bake for 15 mins or until golden brown.
- Transfer on to wire rack to cool.