You will need

Wholegrain fine wheat flour 110 g
Fine flour 80 g
Baking soda 1/2 teaspoon
Ground cinnamon 1 teaspoon
Grated nutmeg 1/4 teaspoon
Salt 1/4 teaspoon
Softened butter 2 tablespoons
Rapeseed oil 60 ml
Dark cane sugar 55 g
Granulated sugar 3 tablespoons
Egg 1
Hamánek Apple and Carrot purée 125 g
Vanilla extract 1 teaspoon
Oat flakes 1/2 cup
Cereal flakes 1/2 cup
Dried cranberries 1/3 cup
Chopped walnuts 1/3 cup

Cooking instructions

Preheat the oven to 175 °C. Mix both flours, soda, cinnamon, nutmeg and salt together. Beat the butter, oil and both sugars until creamy. Add the eggs, purée and vanilla and mix for another 30 seconds. Add the flour mixture and beat for another 30 seconds. Lightly stir in the flakes, cranberries and nuts. Use a tablespoon to place spoons of the mixture on a baking tray lined with baking paper, leaving enough space between them. Use your hand moistened with water to flatten the heaps to a thickness of about 6 mm. Bake for 12 minutes until the biscuits are baked through, but still soft.
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