Cranberry and Oat Busicuits


These cookies are a fantastic alternative to the classic raisin and oat cookie. They are soft, chewy and oh-so-good. The spices and cranberries brings a Christmassy feel to them.

Makes 30


200g plain flour

200g porridge oats – ideally a mixture of whole & rolled

225g salted butter

225g brown sugar or honey

100g coarsely ground almonds

50g desiccated coconut

250g dried cranberries

1 tsp bicarbonate of soda

4 tsp ginger powder

2 tsp ground cinnamon

½ tsp ground nutmeg

4 tablespoons milk

Add milk only if required depending on consistency


Cooking instructions:

  1. Preheat oven to 155 degrees Celsius gas mark 3.
  2. Mix the sugar and butter together, then add the rest of the dry ingredient together.  If it is struggling to bind, then add one or two tablespoons of milk at a time to help to bring it together.
  3. Divide the mixture into equal pieces, around 35g each, or the size of a walnut and shape into round biscuits, slightly dome shaped.
  4. Place in the preheated oven and cook for 15-20 minutes or until cooked with a little brown hue.
Serving suggestion: With a nice cup of tea.

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