I'm a bit behind on bakes this month :( It's been very busy with training and studying (as well as planning some Christmas bakes) - however, I had time to try out these biscuits a few hours ago. Oaty biscuits with orange-soaked cranberries and roasted almonds - they're a grown-up (i.e. not too sweet) biscuit, perfect with a cup of tea. My partner approves (and he's a tough critic when it comes to biscuits!), and I've been told I have to make them again :-)
Once baked and cooled, these will keep in an airtight container for around a week.
Makes around 20 biscuits
Ingredients:
- 175g whole almonds (unpeeled)
- 225g softened butter
- 100g light soft brown sugar
- 90g wholemeal flour
- 150 porridge oats
- 1/4 tsp salt
- 100g dried cranberries, soaked in 2 tbsp orange juice for at least 2 hours
Method:
1. Preheat your oven to 180c (160c fan)/355f/gas mark 4. Line a baking tray with baking parchment and pour over the almonds. Bake for 10 minutes and then set aside to cool fully.
2. Chop the roasted almonds into pieces around 1cm in size.
3. Turn the oven up to 190c (170c fan)/375f/gas mark 5, and line two baking trays with baking parchment.
4. Cream together the butter and the light soft brown sugar for a few minutes, until all of the sugar has dissolved and the mixture is light and fluffy.
5. Add the flour, oats, salt, roasted almonds and cranberries and bring the mixture together into a ball.
6. Wrap in clingfilm and chill for around half an hour.
7. Dust your surface with a little flour, and then roll the dough out until it is around 1/2-1cm thick - it will never be perfectly level due to the almonds.
8. Use a 7cm round cutter make your rounds of biscuit, and then gently transfer to a baking tray lined with baking parchment.
9. Bake for 12-14 minutes, until the edges are starting to brown. Leave to cool for a few minutes, and then transfer to a wire rack to cool fully.
10. Enjoy!
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