Ingredients

Method

• 150 g Muscovado sugar
• 1/3 cup canola oil
• 2 free-range eggs
• 1 t vanilla extract
• 225 g whole rolled oats
• 75 g oat flour
• 1 t bicarbonate of soda
• 1 t xanthan gum
• 3 t ground cinnamon
• ¼ t salt
• 100 g dried cranberries
• 50 g chopped dates
• 50 g desiccated coconut

Method

Ingredients

1. Preheat the oven to 190°C. Line large baking sheets with baking paper.

2. In a large bowl, mix the sugar and oil until well combined. Beat in the eggs and vanilla.

3. Mix the oats, oat flour, bicarbonate of soda, xanthan gum, cinnamon and salt. Add to the beaten sugar-and-egg mixture. Stir in the cranberries, dates and coconut, then mix well.

4. It’s easiest to use a small ice-cream scoop to drop teaspoons onto the lined baking sheets, 5 cm apart. Use a non-stick cooking spray to coat the scoop. Bake the cookies for no more than 5 minutes, they must be chewy, puffy and pale golden. Allow to cool and set.

Find more biscuit recipes here. 

Photograph: Toby Murphy
Productions: Brita Du Plessis
Food assistant: Claire-Ellen Van Rooyen