Crunchy oat and nut biscuits

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Fruit

By Food24 November 03 2009
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Ingredients (12)

125.00 g butter
250.00 ml brown sugar
2.00 eggs — beaten
65.00 ml oil
375.00 ml flour — self-raising
60.00 g oats
750.00 ml cornflakes
2.00 — crushed
2.00 ml caramel — essence
20.00 pecan nuts — quartered
500.00 g dates — chopped
10.00 ml ginger — ground
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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.



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