Cranberry and Apple Biscuits


90g (1 cup) Rolled Oats

40g (1 cup) Kellogg’s Special K, roughly crushed

40g (1/4 cup) Dried Cranberries, chopped

25g (1/3 cup) shredded Coconut

50g Egg, lightly whisked

140g tub unsweetened Apple Puree

2 Tbl. Golden Syrup


Preheat oven to 160C (fan -forced).

Line 2 baking trays with baking paper.

Put the oats, cereal, cranberries and coconut in a medium bowl.  Stir well.

Put the egg, apple puree and syrup in a small bowl.  Whisk to combine.

Add egg mixture to oat mixture.  Mix until combined.  Set aside for 10 minutes.

Shape tablespoonsful of the mixture into balls.

Put on baking trays.  Press balls down to form very thin rounds.

Bake for 20-25 minutes or until golden brown.

Set aside on trays for 5 minutes.  Transfer to a wire rack to cool completely.

LunchBox Tips….

Makes 16 (2 per serve: as a snack)

These biscuits will keep in an airtight container for up to 4 days.

I made a double batch.  With the first batch I pressed the balls down to form thin rounds, and for the second batch I only pressed them down slightly so they looked like a nice small cookie.  I thought the thin biscuits would turn out a little on the crunchy side, but to my surprise there wasn’t much difference in texture between the two.  The difference was purely aesthetic.  Personally I like the small cookies, and I think they would travel a little better in a lunch box.

They would also make a nice, healthy Breakfast Biscuit for those busy days as you rush out the door.

This recipe comes from the September/October 2011 edition of Diabetic Living, my favourite cooking magazine.

These recipes are very versatile, if you don’t like cranberries, try dried apricots, apple, or pear etc.  And, dare I say it, a few dark choc-chips wouldn’t be out of place instead of fruit if you were trying to make a relatively healthy chocolate treat.

Happy Baking!