Harvest spice biscuits

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Ingredients

  • 210g unsalted butter, room temperature
  • 210g butter-flavoured shortening (recommended: Crisco)
  • 200g caster sugar
  • 400g muscovado sugar, packed
  • 4 eggs
  • 15ml vanilla essence
  • 250ml prepared apple sauce
  • 560g plain flour
  • 1 tsp bicarbonate of soda
  • 1 tsp salt
  • Pinch allspice
  • 1 1/2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 400g porridge oats, ground in a food processor
  • 300g dried sweetened cranberries
  • 200g pecan halves

Use imperial measurements

Method

How to make Harvest spice biscuits

1) Preheat the oven to 190C/Gas 5. In a large bowl, with an electric mixer, cream the butter, shortening and sugars until smooth. Add the eggs one at a time until blended.

2) Add the vanilla and apple sauce until combined. In a separate bowl, combine the flour, bicarbonate of soda, salt, allspice, cinnamon, nutmeg and oatmeal. Add to the butter mixture and mix well. With a rubber spatula, fold in the cranberries and pecans.

3) Scoop with an ice cream scoop onto a greaseproof paper-lined biscuit sheet. Place the dough balls 5cm apart and bake for 12 to 14 minutes. Transfer to a wire rack and cool.

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