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Image for Recipe - Oatmeal Biscuits with Blueberries & White Chocolate

Oatmeal Biscuits with Blueberries & White Chocolate

  • Time preparation 45 minutes
  • cook time 15 minutes
  • Serve Serves 15

Recipe provided courtesy of Stork margarine
  • 115g Stork margarine (Original Tub)
  • 225g soft brown sugar
  • ½ tsp vanilla extract
  • 1 medium egg
  • 150g self - raising flour
  • ½ tsp bicarbonate of soda
  • 100g rolled oats
  • 150g dried or fresh blueberries
  • 100g bar white chocolate

Mix Stork margarine with the brown sugar and the vanilla until fluffy. Add egg and mix until smooth.

Sift the flour and the bicarbonate of soda and add to the biscuit mixture with the oats.

When the ingredients have combined, add the blueberries, and gently mix in.

With a teaspoon, place spoonfuls of mix on a baking tray lined with baking paper. Bake for about 12-15 minutes (until golden brown) in a preheated oven at 200°C/Fan 180°C/Gas 6. Cool on a wire tray.

Melt white chocolate and drizzle over the top of the cookies to create a zigzag pattern.

Ingredients

  • 115g Stork margarine (Original Tub)
  • 225g soft brown sugar
  • ½ tsp vanilla extract
  • 1 medium egg
  • 150g self - raising flour
  • ½ tsp bicarbonate of soda
  • 100g rolled oats
  • 150g dried or fresh blueberries
  • 100g bar white chocolate

Method

Mix Stork margarine with the brown sugar and the vanilla until fluffy. Add egg and mix until smooth.

Sift the flour and the bicarbonate of soda and add to the biscuit mixture with the oats.

When the ingredients have combined, add the blueberries, and gently mix in.

With a teaspoon, place spoonfuls of mix on a baking tray lined with baking paper. Bake for about 12-15 minutes (until golden brown) in a preheated oven at 200°C/Fan 180°C/Gas 6. Cool on a wire tray.

Melt white chocolate and drizzle over the top of the cookies to create a zigzag pattern.

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