A delicious afternoon treat.


  • 150g unsalted butter at room temperature

  • 1 cup brown sugar

  • 1 eggs

  • 3/4 cup plain flour

  • 1/2 tspn baking powder

  • 1 cup rolled oats

  • 3/4 cup sultanas

  • 100g Maggie Beer's Fig & Fennel Paste diced


  • 1.

    Cream the butter and sugar in a mixing bowl until light and fluffy. Add the egg and mix in well. Place the flour, baking powder and oats in a separate bowl, then mix into the wet ingredients. Finally fold in the sultanas and diced paste.

  • 2.

    Roll out the dough into a log five centimetres in diameter, wrap in cling film and place in the fridge for 1 hour or until firm. Preheat a fan forced oven to 170 degrees celsius.

  • 3.

    Cut through the plastic film and dough log to create one centimetre thick discs. Remove the plastic wrap and place the biscuits onto a lined baking tray, keeping a little room between each biscuit as they will spread slightly.

  • 4.

    Bake in the preheated oven for 20 minutes or until the cookies are pale golden colour. Place onto a cooling rack for a few minutes. Wonderful served warm. Makes 20.

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 268kj
  • Fat Total 13g
  • Saturated Fat 8g
  • Protein 3g
  • Carbohydrate 36g
  • Sugar 21g
  • Sodium 36mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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