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
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
- Preheat the oven to 180ºC/350ºF/Gas Mark 5 and line 2 large baking trays with greaseproof paper.
- Tip the flour, mixed spice, bicarbonate of soda, oats, dried fruit and seeds into a large bowl and mix well.
- Cream the butter and sugars in another large bowl until light and fluffy. Crack in the egg and beat until well mixed.
- Tip in all the dry ingredients and stir together until combined.
- 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.
- Bake in the oven for 8 to 10 minutes, or until lightly golden and slightly soft in the middle.
- 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
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
- 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).
- 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