Whether you are a dunker or a dry biscuit lover, almost everyone enjoys some sort of cookie with their cup of tea.
These delicious and super easy biscuits are a firm favourite with all our Tanda Tula guests. Chef Ryan serves these delights under the disguise of a “healthy” alternative, insisting that oats, nuts and cinnamon are extremely good for you! We know better than to argue with him, so fully encourage you to all reach for a second (or third!) biscuit after making your first batch. Enjoy!
Oat and Cinnamon Biscuit
1 cup White sugar
½ cup Brown sugar
5ml Ground cinnamon
3 cup Jungle oats
10ml Vanilla essence
5ml Baking Powder
2 cup Cake flour
½ cup Pecan nuts
Preheat the oven to 180°C.
In the mixing bowl, cream the butter, white sugar and brown sugar together until light and fluffy.
Add the eggs and mix well.
Add the oats, vanilla essence and cinnamon and mix well.
In a separate bowl, sift together the flour, baking powder and salt.
Add the oat mixture to the flour mixture and mix until a soft dough is formed.
Roll balls (about 50g each) and place on a greased baking tray.
Press down the balls to form biscuits all the same size.
Press a pecan nut into the centre of each biscuit.
Bake for 15 – 20 minutes or until the tops of the biscuits area light brown and feel firm to the touch.
Once baked, remove from the oven transfer the biscuits onto a wire rack.
Allow the biscuits to cool completely before storing in an airtight container.