Friday, 23 June 2017

Lemon Glazed Cranberry and Oat Biscuits Recipe


Winter is all about comfort foods and cookies are just the thang for comfort in the cold aren't they? There's nothing nicer than the delicious waft of a home bake drifting through your home, mixed with all that artificially-induced warmth from your heater! While I am literally counting down the days until summer, I figure I might as well make the most of the 'season without reason' while it's here, and bake it all away by the warmth of my oven.


Whipping up a batch of cookies is a relatively quick activity and settling down to enjoy them afterward is golden. Serve these very tasty lemon glazed cranberry and oat biscuits with warm cocoas and a great movie and you're all set for a couple of hours of quality time. Kids enjoy these biscuits!




These lemon glazed cranberry and oat biscuits are an original recipe of mine, and are an adaption of another popular recipe here on Six Little Hearts for these Lemon Muesli Cookies. (Hint: If you've not yet tried these particular cookies - you're really missing out!) Both recipes produce plump biscuits which are full of fibre and flavour. Just so good!

For those of you who are fortunate enough to have a Whirlpool Crisp N' Grill microwave in your kitchen, you can enjoy a batch of these in a teensy 4 minutes! Just arrange the biscuits in a circle around the outer edge of your Crisp Plate and use the Crisp setting to adapt this recipe for your oven.



Lemon Glazed Cranberry and Oat Biscuits
Preparation time: 5 minutes. Baking time: 20 minutes. Makes: Approximately 30 biscuits.

2/3 cup of soft brown sugar
1 and 1/2 cups of rolled oats
1/2 to 2/3 of a cup of dried cranberries
1/4 teaspoon of cinnamon
1 and 1/4 cups of self-raising flour
1 egg
125g of melted, unsalted butter.

Lemon Glaze:

1 cup of soft icing mixture
Grated lemon rind to taste (approx. 1/2 a lemon is good)
Juice of 1 lemon and a little boiled water to dissolve the sugar.

Preheat oven to 180 degrees and line two baking trays with baking paper and set aside.

In a large mixing bowl add the brown sugar, rolled oats, cinnamon, flour and stir to blend before adding the cranberries, followed by the whisked egg and melted butter. Combine all ingredients well until you have a wet mixture that binds. (Tip: You can add a small quantity of water to bring the dough together if it seems dry.)

Roll teaspoon-sized balls of the mixture loosely and arrange on prepared trays. Flatten each cookie slightly and ensure there is enough room for growth during the baking process.

Bake for approximately 20 minutes until very lightly golden brown. Allow biscuits to cool on the tray before transferring to a wire rack.

While the biscuits cool, prepare the icing: Aim for a smooth, paste-like consistency. Place a sheet of greaseproof paper beneath your wire rack of cooled biscuits and drizzle the icing across the biscuits using a spoon. Allow the icing to set before consuming.

Store your biscuits in an airtight container in a cool, dry place and for best results, consume within 48 hours.



What are you baking this winter in your home?



























4 comments:

  1. Oh yum! I'm currently obsessed with all things lemon and these look delicious! Have you tried making them in the thermie?

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  2. We are always looking for new recipes to try, particularly bikkies, muffins etc as they make great lunchbox fillers. I like the sound of these!! Thanks for sharing

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  3. These look yummy and easy, too. Might get the kids onto a batch this afternoon!

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  4. These look good Jodi. I have all the ingredients as well. I am liking cranberries in my porridge of a morning and the house where I am cleaning has lemons galore on the tree at the moment!

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