Cranberry & Oat Biscuits

Cranberry and Oat Biscuits

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travellers cookbook


Cranberry & Oat Biscuits

These remind me of the good old fashioned  ‘rock cakes’, but with a modern twist. These biscuits or cookies, or rock cakes (whatever you want to call them) are addictive. The first time I made them they lasted only a couple of days. Now each time I make them, I have to double the mixture. They are quick and easy to prepare, if not a little messy in the making. Make them at home before you head off for your next camping trip. They will be a hit with everyone and great with your morning or evening cuppa.

The mixture given makes approx 16 - depending how big you make the biscuits. Don’t make them too big, about the size of a golf ball will do.

They are really delicious and go quick!!!

125gm (1/2 cup) butter - cut into small cubes (it will melt more easily)
1 tblspn honey
1 cup quick cook oats (don't use unprocessed oats)
1 cup sultana bran (I also used Sultana bran clusters or fruit/grain cereal of your choice)
1 cup self-raising flour (white or wholemeal)
1/2 cup dried sweetened cranberries
1/4 cup dried apricots - finely chopped
1/4 cup sunflower seeds - or mixture of seeds - toasted is best, I think
1/4 cup firmly packed brown sugar
1/4 cup vegetable oil
1 egg - lightly beaten

Preheat oven to 180°C/160°C fan forced.
Line a large baking tray with baking paper.
Put the butter and honey into a saucepan (or microwave) and cook over a low to med heat, stirring, until the butter has melted and the mixture turns frothy - about 2 to 3 mins. Remove from the heat and set aside.
In a large bowl combine the remaining ingredients and mix well.
Pour in the butter/honey mixture and stir until well combined.
Shape the mixture into balls (size is up to you, a dessertspoon makes a good size cookie) - the mixture is a little sticky, and feels a little oily as well, but that's okay.
I prefer to use my hands to shape the balls and the trick is to keep them damp. If your hands get too sticky and coated with the mixture as you go along it will be difficult to shape the balls, so scrap the mixture off your hands and back into the bowl, then give your hands a quick rinse in some water and start again.
Put each ball onto the baking paper and press down slightly.
Bake for 12 to 15 mins or until golden brown.
Remove from the oven and cool the cookies on the tray until firm and then move them onto a wire rack to cool completely.
Store in an airtight container; if they last that long.

Viv's hints: I've used all cranberries and no apricots - just as good, and I’ve used no nuts at all sometimes. I've also used a Bircher muesli mix (but added about 1/4 cup of quick cook oats to make up for the extra fruit and less oats that was in the Bircher). You can add whatever dried fruit you like such as sultanas, but I love dried cranberries and they work so well with these biscuits. I’ve only ever used white flour, but the wholemeal if you've got it would be good.


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