I have a bad habit of eating while I’m studying. A slightly less guilt inducing snack. They’re basically mini fruit-laden scones. Need to keep the blood sugar level high to concentrate on my books! Also convenient to pack and take sneak in to the library.
Ingredients:
2 cups self-raising flour
125g cold butter, cut into small cubes
½ cup caster sugar
1 egg, beaten
2 tablespoons milk
¾ cup oats
1 banana, peeled and diced
¾ cup diced dried apricots
¾ cup raisins
Feel free to play around with the amount of dried fruit, you can use chopped nuts too.
Directions:
1. Preheat oven to 180C. Line baking trays with greased baking sheets.
2. Mix flour and sugar in a large bowl. Rub in butter with hands till small breadcrumbs are formed. Add egg and milk, mix.
3. Mix in the remaining ingredients. Drop teaspoonfuls of mixture onto greased baking sheets. Bake 18-20 minutes, or until golden brown. Cool completely before storing.
Ingredients:
2 cups self-raising flour
125g cold butter, cut into small cubes
½ cup caster sugar
1 egg, beaten
2 tablespoons milk
¾ cup oats
1 banana, peeled and diced
¾ cup diced dried apricots
¾ cup raisins
Feel free to play around with the amount of dried fruit, you can use chopped nuts too.
Directions:
1. Preheat oven to 180C. Line baking trays with greased baking sheets.
2. Mix flour and sugar in a large bowl. Rub in butter with hands till small breadcrumbs are formed. Add egg and milk, mix.
3. Mix in the remaining ingredients. Drop teaspoonfuls of mixture onto greased baking sheets. Bake 18-20 minutes, or until golden brown. Cool completely before storing.
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