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Ingredients

100g slightly salted butter

100g caster sugar

250g self raising flour or plain flour with 1tsp of bicarbonate of soda

100g Mornflake Creamy Superfast Oats

50g pumpkin seeds

100g pecan halves

100 raisins

2 egg yolks

1 tsp mixed spice

Method

Heat oven to 160C if you have a fan oven 180C if you’re not. Line 2 baking trays with greaseproof paper.

In a large bowl, or a stand mixer, mix together the butter and sugar. Gradually add the egg yolks , along with the cinnamon and vanilla extract. Sift the flour, and a pinch of salt into the bowl, then add the oats. Finally, mix in the raisins pecans and pumpkin seeds.

Take a desert spoon of the mixture and use your hands to fashion balls about the size of a ping pong ball spaced apart as they will spread when cooking. Bake for 12-15 mins until light beige.

Leave to cool on the trays for 5 mins before tucking in with some ice cream or a traditional glass of milk




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