Ingredients

The following ingredients have 40 Servings
  • 1 cup / 250 ml milk (any fat % cow's milk)
  • ¼ cup / 50g brown sugar (, packed)
  • ¼ cup plain unsweetened yoghurt ((I used Greek))
  • ½ cup / 75g plain flour ((all purpose))
  • ½ cup / 75g whole wheat / wholemeal flour
  • ½ cup dried cranberries ((or other dried fruit of choice))
  • 1 tsp baking soda / bi-carb ((or 3 tsp baking powder))
  • ½ cup rolled oats   ((or 1/3 cup more nuts of choice))
  • ¼ cup sunflower seeds ((or other seeds or nuts of choice))
  • ½ tsp ground turmeric ((can omit))
  • ½ tsp cinnamon
  • ¼ tsp nutmeg ((or All Spice or 1/8 tsp cloves))
  • ¼ tsp dried thyme
  • 1 tsp dried rosemary ((or ½ tsp more thyme))
  • ¼ tsp salt
  • 1/8 tsp black pepper

Instruction

  • Preheat oven to 180C/350F (all oven types). Grease and line a small loaf tin with baking paper (mine is 21 x 11 x 7 cm / 8.5 x 4.5 x 3”) (Note 1).
  • Whisk the milk, sugar and yoghurt in a bowl.
  • In a separate bowl, add plain flour, wholemeal flour and cranberries. Stir – use fingers to break up cranberries if required.
  • Add remaining ingredients, including Spices, plus the milk mixture. It should be a thick batter, like muffin batter (note: batter in video looks slightly thicker because it was standing for a couple of minutes, doesn't affect outcome). 
  • Scrape/pour into tin. Bake for 25 minutes or until a skewer inserted into the middle comes out clean.
  • Cool on rack, then wrap in cling wrap and freeze for at least 2 hours, up to 3 months. (Note 2)
  • Unwrap loaf and allow to thaw partially so the outside is not rock hard frozen (around 20 minutes).
  • Preheat oven to 120C/250F (all oven types). Place one shelf in the middle, and another shelf beneath it.
  • Use a serrated bread knife to slice thinly – around 2 mm / 1/12” thick (see video). Place biscuits on 2 large baking trays, you can squeeze them in as they won’t expand or stick.
  • Bake for 50 minutes or until they are a light brown, swapping trays halfway.
  • Leave biscuits on tray to cool – they will harden so they snap when you break them. (Note 3)
  • Store in an airtight container for 4 weeks (probably ok for longer, I’ve only done 4 weeks). Brilliant served with creamy cheeses like brie, camembert, but soft, creamy blue cheeses is the ultimate pairing!