Cranberry and cereal biscuits

Me and biscuits, we're back together. And I love them. And I think they love me.
Biscuits are coming back into fashion in my kitchen.  Many years ago I decided that making biscuits was too time consuming and it was far better return-for-effort to make a cake or a tray slice. You are able to cook the whole thing at once and then cut it into pieces. Easy, fast. Biscuits however, require individual attention at the making stage and I was often in a hurry to get it in the oven. I also have had a very small oven for the past several years which when making a batch of biscuits would require at least 3 separate baking trays cooked separately equalling three times the cooking time. 

Now - times have changed. Although we still live in a small apartment compared to my family the kitchen is considerably bigger and a normal sized oven was first on the shopping list when we moved. Well, it was actually second after the bed. 


These biscuits are chewy, moist and very tasty. With cranberries that burst in your mouth and that taste that only real butter can give, you'll want to pour yourself a glass of milk and be transported back to your childhood. 


Cranberry and cereal biscuits
makes aprox. 14


3/4 cup flour
1 tsp baking powder (leuvre chimque)
125g butter
1 cup sugar minus 2 tbsp
1 tsp vanilla
1 egg
1 tbsp milk
1 cup red fruit cereal (cereal aux fruits rouge)
100g cranberries (approx 1/2 cup)


Preheat your oven to 180°C. Line a baking tray with baking paper so that your biscuits do not stick.


Sift the flour, baking powder into a small bowl.
Cream together the butter, sugar and vanilla until pale yellow and fluffy.
Add the egg and beat well. Then add the milk, mixing well to combined.
Add the flour mixture and mix on low speed until almost blended. I tend to mix in the flour by hand. I find it gives better control over the mixing.
Add the cereal and cranberries and mix gently with a wooden spoon until incorporated.
Drop the biscuits by generous tablespoons 4cm apart on the baking tray. The biscuits will spread out so be sure to leave space between them. Make the dollop of dough high like a mini mountain, rather than like a flatten circle. 
Bake until golden brown and the centers are lighter in colour and just set, around 14 - 16 minutes.
Cool them on the baking tray and then store in an airtight container.