These delicious biscuits are sweet and fragrant, soft in the middle and crispy on the edge. Everyone loves a good biscuit like these.
Soaking the cranberries in Vino Cotto makes them softer and they taste great. Swap cranberries with raisins, apricots, dried pears or sultanas and you can also add 40g of your favourite nuts, such as macadamia or pistachios for extra crunch and appeal.
This dough is suitable to freeze and bake as and when you need biscuits. Just roll the dough into a sausage shape in baking paper, shape or slice and bake an extra 5 minutes.
200g unsalted butter, at room temperature
80g brown sugar
100g caster sugar
350g plain flour, sifted, extra may be required
2 tsp baking powder
2 tsp cinnamon, grounded
60g porridge oats or rolled oats
180g dried cranberries
3 tbsp of Vino Cotto
Place cranberries and Vino Cotto in a bowl. Stir and let soak for 1½ hours or overnight.
Preheat oven to 170C degrees.
Beat the butter and sugars with an electric mixer until creamy.
Add in the eggs and cinnamon and mix to combine.
Add the flour and baking powder.
Mix in the oats and cranberries and any remaining Vino Cotto.
Lightly flour a work surface and gently knead to a smooth dough. May need to add extra flour if dough is too sticky.
Cover with plastic wrap and place in fridge for 30 minutes to firm up.
Line baking trays with baking paper.
Roll the dough into golf ball sized pieces, place on trays, 3cm apart and flatten slightly with a fork.
Bake for 12 to 15 minutes or until golden. Allow to cool on trays for 5 minutes and transfer to wire rack to cool completely.
Note: Biscuits will keep in an air tight container for up to 1 month.