Easter Biscuits with Oatbran and dried blueberries

easter biscuits.jpg

Easter Biscuits with Oatbran by #Mornflake, photography  CJ Baldacchino during a live tv show

You will need:

200g butter
150g raw cane sugar or 1/2 cup stevia
2 egg yolks
300g plain flour
100g oatbran
150g dried blueberries
1 teaspoon mixed spice
1 teaspoon ground cinnamon
vanilla
1/2 teaspoon grated lime zest
water if needed to bind the dough

Preheat oven to 170C.

Line an ovenproof dish with baking paper and use a cooking spray to lightly coat it.

Place the butter and sugar into a food mixer and beat until the mixture is light and fluffy. Add the egg yolks and mix again. Sieve the flour twice and add the spices, oatbran, vanilla, lime zest and a pinch of salt. Add to the mixing bowl and use a low speed until the mixture forms a dough. Add the blueberries and pulse the mixer a few times to combine them into the dough.

Lightly dredge a clean surface with flour and use a rolling pin to roll out the dough to a thickness of about 4 cm. Use a cutter to cut into rounds and place the biscuits on the baking tray. Brush with some egg white and spring some more caster sugar and mixed spice. Bake in a preheated oven for 20 minutes until they are a pale gold. Allow them to cool before removing them from the baking tray.

easter biscuits 2

Lea’s Good Food Everyday is available via Midsea Books

Trade Enquiries: Mornflake Oatbran Products are available from Rimus Group

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