Cranberry, Kiwi & Sesame Biscuits

This recipe makes about 20 biscuits and they can be stored for about 5 days in an airtight container.

Cranberry, Kiwi & Sesame Biscuits

100 g unsalted butter
½ cup brown sugar, firmly packed
2 tbsp. golden syrup
1 tsp. bicarbonate of soda
1 ¼ cups plain flour, sifted
¼ cup sesame seeds
⅔ cup dried kiwifruit, finely chopped
⅔ cup craisins

 

Preheat oven to 180C. Line 2 large baking trays with baking paper.

Place roughly chopped butter, sugar, golden syrup and water in a medium saucepan over medium heat. Cook, stirring occasionally, for 2- 3 minutes or until butter has melted. Remove from heat. Stir in bicarbonate of soda. Set aside for 5 minutes to cool slightly.

In a large bowl combine oats, flour and sesame seeds. Pour over butter mixture, add kiwifruit and craisins and stir until well combined.

Roll tablespoonfuls of the mixture into balls and place 5cm apart on the prepared trays. Use a fork to flatten them just a little.

Bake in the oven for 8 minutes or until golden. Set aside on trays for 5 minutes to cool slightly before transferring to a wire rack to cool completely

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