About this recipe:If you're feeling generous - these biscuits make a lovely after-school treat for the kids. Even better if they help you make them.
Makes: 36 cookies
3 eggs, beaten
1 teaspoon vanilla extract
225g butter, softened
220g dark soft brown sugar
200g caster sugar
300g plain flour
1 teaspoon salt
1 teaspoon ground cinnamon
2 teaspoons bicarbonate of soda
160g porridge oats
80g pecan nuts, chopped
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Method Prep:15min › Cook:12min › Ready in:27min
In a small bowl, combine eggs, raisins and vanilla extract. Cover and chill for 1 hour.
Preheat the oven to 180 C / Gas 4.
In a medium bowl, beat together the butter, brown sugar and caster sugar. In a separate bowl, combine the flour, salt, cinnamon and bicarbonate of soda; add to the butter mixture and stir until all of the dry ingredients are absorbed. Next, stir in the egg and raisin mixture, then stir in the porridge oats and chopped pecans. The mixture will be stiff. Drop by teaspoonfuls onto a baking tray.
Bake for 10 to 12 minutes, until the edges are golden. Allow biscuits to cool 5 minutes on the baking tray before removing to a wire rack to cool completely.
Instead of the pecan nuts I crushed up some Brazil nuts - Turned out yummy! Be careful of the amount of mixture you place on the baking tray as they expand so my 36 cookies turned in to 10 very large ones - possibly estimate walnut sized portions and space them at least 4 inches apart! Happy baking! - 05 Feb 2012