Ingredients
Scale
100g butter
70g caster/fine white sugar
50g brown sugar
1 egg
140g plain flour
50q porridge oats
1 tsp ground cinnamon
¼ tsp bicarbonate of soda
100g cranberries
Instructions
Method:
- Reheat oven to 160°C. Line a large tray with baking paper.
- Cream together the butter and sugars until smooth.
- Add the egg to the mix and beat gently until combined.
- In a separate bowl, combine the flour, oats, bicarb and cinnamon.
- Add the dry ingredients to the wet mix, stirring until combined.
- Add the cranberries and mix through.
- Place tablespoon-sized dough balls onto the baking sheet, ensuring there is enough space for the biscuits to spread.
- Bake for 12 minutes then transfer to a rack to cool.
Notes
CCA’s recipes are not tailored to individual requirements. Please review recipes to ensure they are appropriate for you from an IBD and broader diet perspective. If you think the consumption of certain foods leads to uncomfortable digestive or other symptoms, please speak to your health care professional. Consider connecting with a specialist GutSmart Dietitian and/or Psychologist.
Thanks to Carolyn for sharing this recipe.
- Prep Time: 10 Minutes
- Cook Time: 12 Minutes
- Category: Dessert
- Diet: Vegetarian