1⅓ cups rolled oats
½ cup roasted hazelnuts (or natural almonds), roughly chopped
½ cup sultanas
½ cup craisins
⅓ cup white chocolate bits
125g butter, room temperature
½ cup brown sugar
¼ cup caster sugar
2 tsp vanilla extract
1 cup plain flour
¼ tsp bicarbonate of soda
1 Preheat oven to 180C. Line 2 baking trays with baking paper. Combine oats, hazelnuts, sultanas, craisins and chocolate in a large bowl.
2 Using an electric beater, beat butter, brown sugar, caster sugar and vanilla until creamy. Add egg and beat until well combined. Add butter mixture to oat mixture. Sift flour and bicarbonate of soda into mixture and stir until well combined.
3 Roll 1 tbsp quantities of mixture to form biscuits and put on prepared baking trays, allowing room for spreading. Bake for 10–12 minutes or until light golden. Transfer to a wire rack to cool.
Note: these biscuits can be stored in an airtight container for up to 1 week.
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