Oat Fruit Cookies

Oat Fruit Cookies

A sweet alternative to traditional Scottish oatcakes, with fruit and seeds added to enhance flavour and nutrient content. Relatively easy to prepare, it can be cooked in bulk and frozen.

Serves:  24 cookies

Dietary: Suitable for vegetarian, milk-free, lactose-free, (contains gluten, eggs, soya, sesame and sulphites

Preparation time: 15 minutes

Cooking time:  8 – 10 minutes

 

INGREDIENTS

100 g spelt or wholemeal flour

1 teaspoon ground mixed spice

½ teaspoon bicarbonate of soda

250 g porridge oats 

100 g raisins

25 g mixed seeds such as pumpkin, sunflower, flaxseed, sesame 

100 g soya butter or margarine

50 g golden caster sugar

50 g soft brown sugar

1 large free-range egg

 

METHOD

  1. Preheat the oven to 180ºC/350ºF/Gas Mark 5 and line 2 large baking trays with greaseproof paper.
  2. Tip the flour, mixed spice, bicarbonate of soda, oats, dried fruit and seeds into a large bowl and mix well.
  3. Cream the butter and sugars in another large bowl until light and fluffy. Crack in the egg and beat until well mixed.
  4. Tip in all the dry ingredients and stir together until combined.
  5. Roll the mixture with wet hands into roughly the size of a golf ball, place them onto the lined baking trays, and press them down a little with the palm of your hand.
  6. Bake in the oven for 8 to 10 minutes, or until lightly golden and slightly soft in the middle.
  7. Once cooked, remove them from the oven and transfer them to wire racks to cool when cool enough to handle.

 

 

This recipe has been donated by Clare Atkins, a Student Nutritionist

 

NUTRITION INFORMATION

Per serving: per biscuit
Total calories: 119 kcal
Fat:  4.4 g
Saturated Fat:  0.9 g
Carbohydrate: 17.0 g
Total sugar: 7.1 g

Free sugar: 4.2 g *
Fibre:  1.5 g
Protein:  2.4 g
Salt:  0.11 g

 

* Added free sugar

 

NUTRITION FACTS

  • The added sugar (free sugar) is less than 5 g/100g.
  • This recipe contains a good source of fibre, mainly contributed from oats and wholemeal flour.
  • This recipe contains a range of nutrients. It is an excellent source of phosphorus, manganese, vitamin E, thiamin (vitamin B1), vitamin B12 and a good source of iron, zinc, vitamin D, and niacin (vitamin B3), vitamin B6 and Biotin (vitamin B2).

 

VARIATIONS

  • Gluten-free flour could be used to make an option suitable for a coeliac. However, oats may be contaminated with gluten during harvesting or processing.
  • Raisins could be replaced with other dried fruit, and sesame seeds not included if allergic.
  • Expense sparing if cooked in bulk and frozen (can be kept frozen for up to 3 months).

 

© 2022 The Caroline Walker Trust

Checked by Kathy Lewis, Registered Nutritionist