Ingredients
150g unsalted butter at room temperature
140g brown sugar
60g eggs
120g plain flour
1/2 tspn baking powder
110g rolled oats
110g sultanas
100g Fig & Fennel Paste diced
150g unsalted butter at room temperature
140g brown sugar
60g eggs
120g plain flour
1/2 tspn baking powder
110g rolled oats
110g sultanas
100g Fig & Fennel Paste diced
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Methods
1
Cream the butter and sugar in a mixing bowl until light and fluffy. Add the egg and mix in well. Place the flour, baking powder and oats in a separate bowl, then mix into the wet ingredients. Finally fold in the sultanas and diced paste.
2
Roll out the dough into a log five centimetres in diameter, wrap in cling film and place in the fridge for 1 hour or until firm. Preheat a fan forced oven to 170C.
3
Cut through the plastic film and dough log to create one centimetre thick discs. Remove the plastic wrap and place the biscuits onto a lined baking tray, keeping a little room between each biscuit as they will spread slightly.
4
Bake in the preheated oven for 20 minutes or until the biscuits are pale golden colour. Place onto a cooling rack for a few minutes. Wonderful served warm.
1
Cream the butter and sugar in a mixing bowl until light and fluffy. Add the egg and mix in well. Place the flour, baking powder and oats in a separate bowl, then mix into the wet ingredients. Finally fold in the sultanas and diced paste.
2
Roll out the dough into a log five centimetres in diameter, wrap in cling film and place in the fridge for 1 hour or until firm. Preheat a fan forced oven to 170C.
3
Cut through the plastic film and dough log to create one centimetre thick discs. Remove the plastic wrap and place the biscuits onto a lined baking tray, keeping a little room between each biscuit as they will spread slightly.
4
Bake in the preheated oven for 20 minutes or until the biscuits are pale golden colour. Place onto a cooling rack for a few minutes. Wonderful served warm.
