Date, nut and oat biscuits

This easy date, nut and oat biscuit recipe is a delicious tin-filler. Perfect with a cup of tea or glass of milk, these biscuits are also diabetes-friendly

  • 35 mins cooking
  • Makes 24
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  • 150 gram butter
  • 1/2 cup brown sugar
  • 1 egg, lightly beaten
  • 1 teaspoon vanilla essence
  • 1 tablespoon milk
  • 1 cup flour
  • 1/2 teaspoon each: baking soda and baking powder
  • 1/2 cup Equal Spoonful
  • 1 cup rolled oats
  • 35 gram sliced almonds
  • 100 gram pitted dates, roughly chopped


  • 1
    Preheat oven to 180ºC. Line 2 x baking trays with baking paper.
  • 2
    Cream butter and brown sugar, then add the egg, vanilla and milk, beating until smooth.
  • 3
    Sift together the flour, baking soda and baking powder. Fold mixture into the creamed mixture with the sweetener and gently combine. Stir in the oats, nuts and dates.
  • 4
    Place walnut-sized balls of mixture onto the prepared trays, allowing for spreading. Flatten each ball slightly, using your fingers.
  • 5
    Bake for about 10 minutes, until golden brown.
  • 6
    Biscuits will keep for a week stored in a sealed container.


PER SERVE: Energy: 116kcal, 486kj Protein: 2g Fat: 6g Saturated fat: 3g Cholesterol: 21mg Carbohydrate: 13g Fibre: 1g Sodium: 486mg