Nutty Winter Biscuits


Preparation info

  • Difficulty


  • For Approx.



Appears in

Home Made

By Yvette van Boven

Published 2011

  • About


  • 125 g (approx 4 oz/1 stick) butter and a little extra for greasing purposes
  • 250 g (8 oz/1⅓ cups) caster (superfine) sugar
  • 3 tbsp peanut butter
  • 2 eggs
  • 2 tsp vanilla sugar
  • 175 g (6 oz/1⅛ cups) plain (all-purpose) flour
  • 75 g ( oz approx. cup) walnuts
  • 75 g ( oz approx. cup) raisins
  • 150 g (5 oz/ cups) oat flakes (organic store) or oatmeal
  • 1 tsp baking powder
  • pinch of salt
  • 1 tsp cinnamon


Beat the butter, sugar and peanut butter until creamy. Stir in the eggs, one by one, and then the vanilla sugar. Sift the flour over another bowl and blend with the oat flakes, baking powder, salt and cinnamon. Fold into the butter mixture. Finish with the nuts and raisins. Knead swiftly into a smooth dough and wrap in plastic wrap. Leave to rest in the refrigerator for one hour. Preheat the oven to 180°C (350°F/Gas 4). Line the baking tray with baking paper and coat with a little melted butter. Using two tablespoons, create oval balls from the dough, the size of a walnut, and place them on the baking tray, approx. 4 cm (2 inch) apart. Bake the biscuits for approx. 12 minutes, they will still feel soft, but that’s how it has to be! Leave them to slightly cool on the baking tray and then using a spatula transfer them to a rack to further cool. Keep in an airtight sealed tin or box.