Crunchy oat and nut biscuits

Recipe from: 8/1/1996 12:00:00 AM
Ingredients 12
Servings 0
Time

Ingredients

  • 125
    g
    butter
  • 250
    ml
    brown sugar
  • 2
    eggs, beaten
  • 65
    ml
    oil
  • 375
    ml
    self-raising flour
  • 60
    g
    fine oats
  • 750
    ml
    cornflakes
  • 2
    Weet-bix, crushed
  • 2
    ml
    caramel essence
  • 20
    pecan nuts, quartered
  • 500
    g
    dates, chopped
  • 10
    ml
    ground ginger
 

Method

 
Cream butter and sugar together. Add eggs, then remaining ingredients. Mix well. Form into balls the size of a large marble. Place on a greased baking tray, flatten slightly with a fork. Bake at 180 ºC on second shelf for 6 minutes, then on middle shelf for a further 10 minutes.
 

Read more on: bake  |  fruit
 

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