Blueberry and pecan oaties

These are easy to make and the unbaked roll is really useful to keep in the freezer, so delicious homemade biscuits are always close at hand. Leave out the nuts if you need to.

MAKES 12 PREP 20 MINS, PLUS CHILLING COOK 15 MINS
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175g/6oz plain flour, plus extra for dusting

½ tsp baking powder

85g/3oz porridge oats

175g/8oz golden caster sugar

1 tsp ground cinnamon

140g/5oz butter, chopped

70g pack dried blueberries

50g/2oz pecan nuts, roughly broken

1 egg, beaten

1 Tip the flour, baking powder, oats, sugar and cinnamon into a bowl, then mix well with your hands. Add the butter, then rub it into the mixture until it has disappeared.

2 Stir in the blueberries and pecans, add the egg, then mix well with a cutlery knife or wooden spoon until it all comes together in a big ball. Lightly flour the work surface, then roll the dough into a fat sausage about 6cm across. Wrap in cling film, then chill in the fridge until solid.

3 To bake, heat oven to 180C/160C fan/gas 4. Unwrap the cookie log, thickly slice into discs, then arrange on baking sheets. Bake for 15 minutes (or a few minutes more if from frozen) until golden, leave on the sheets to harden, then cool completely on a wire rack before tucking in.

PER BISCUIT 274 kcals, carbs 36g, fat 14g, sat fat 7g, salt 0.27g