Harvest spice biscuits

  • Preparation Time20 mins
  • Cooking Time14 mins
  • Serves36
  • DifficultyEasy
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 oatmeal, ground in a food processor
300g dried sweetened cranberries
200g pecan halves
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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