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.

Powered by Edamam

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings