Cherry and White Chocolate Oatmeal Biscuits
Imelda created this dish for Great British Bake Off ™ Season 9. This Week 1 Signature bake shows Imelda's confident baking from the start, elevating the traditional Irish farmers' biscuit with her own twist. Paul Hollywood praised that's a delicious biscuit and noted they look very neat with perfect break showing proper texture balance. Prue Leith observed very oaty, feels healthy - the wholemeal flour and generous rolled oats create hearty, wholesome biscuit without being heavy. The sophisticated addition of dried cherries for tartness, white chocolate for sweetness, and coconut for texture transforms the humble rustic classic into a complex, satisfying treat that captures both traditional Irish heritage and modern bakery appeal.
- Time: 50 min
Source: Relaxed Recipes
Ingredients
- PREPARE FOR BAKING
- Preheat oven to 350°F . Line two large baking sheets with parchment paper. Set a
- In medium bowl, whisk together wholemeal flour, all-purpose flour, baking soda,
- MAKE THE DOUGH
- In large bowl or stand mixer fitted with paddle attachment, beat softened butter
- Add room temperature egg and vanilla extract. Beat on medium speed until well co
- Add dry ingredient mixture to butter mixture. Mix on low speed until just combin
- Add old-fashioned rolled oats, roughly chopped dried cherries, white chocolate c
- SHAPE AND BAKE
- Using cookie scoop or spoon, portion dough into balls about 2 tablespoons each .
- Place dough balls on prepared baking sheets, spacing 2 inches apart to allow for
- Gently flatten each ball slightly with palm of hand or bottom of drinking glass
- Sprinkle top of each biscuit with small pinch of additional rolled oats for rust
- Bake 12-15 minutes until edges are golden brown and centers are just set but sti
- Let biscuits cool on baking sheet 5 minutes to set structure, then carefully tra
- IMELDA'S IRISH FARMERS' BISCUIT TRADITION
- Traditional Irish farmers' biscuits were hearty, oat-based biscuits designed to
- CHEF'S NOTES
- Paul Hollywood's praise preserved: That's a delicious biscuit - combination of c
- Neat appearance matters: Paul noted they look very neat - uniform sizing and sha
- Perfect texture achieved: They break well indicates proper balance of crisp and
- Prue Leith's observation honored: Very oaty, feels healthy - wholemeal flour and
- Week 1 confidence: This successful Signature bake in Episode 1 showed Imelda's b
- TEXTURE TIPS
- For chewier biscuits: Slightly underbake and remove when centers still look soft
- For crispier biscuits: Bake full 15 minutes until golden brown throughout with n
- For uniform texture and appearance: Use cookie scoop for consistent sizing - thi
- INGREDIENT NOTES
- Wholemeal flour is British term for whole wheat flour. It provides nutty flavor
- Use old-fashioned rolled oats, not quick oats or instant oats. Traditional rolle
- Look for soft, plump dried cherries. If cherries are too dry and hard, soak in w
- VARIATIONS
- Substitute dried cranberries, raisins, or chopped dried apricots for cherries fo
- Use dark chocolate chips or milk chocolate chips instead of white chocolate for
- Add 1/4 cup chopped pecans or walnuts for extra crunch and nutty flavor
- Use all whole wheat flour for more robust, whole grain flavor and even heartier
- MAKE-AHEAD AND STORAGE
- Dough can be made ahead, shaped into balls, placed on baking sheet, covered, and
- Shaped dough balls can be frozen on baking sheet until solid, then transferred t
- Baked biscuits store in airtight container at room temperature for 5 days. They