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Yare Valley Biscuits

(You can even freeze the dough or up to a month before using )

MAKES: 30- 35 PREP: 10 MINS



– 120ml Yare Valley Oils Rapeseed Oil

– 55g Softened Butter

– 100g Caster Sugar

– 1 Medium Egg Yolk

– Small handful of sultanas/choc chips (optional)

– Some Orange Zest

– 4 Drops of Vanilla Essence

– 175g Plain Flour (Wholemeal or White)

– 75g Oats



1. Beat the sugar and Yare Valley Oils with the butter until creamy. Then beat in the yolk, flour, oats and remaining ingredients until a smooth dough is made.

2. Wrap the dough in cling film and chill in fridge for 30mins. While it is chilling pre- heat oven to 180° C/ 160° C Fan/ as Mark 4 and line two baking trays with baking paper.

3. Sandwich the dough between two cling film sheets and roll out to the thickness of a £1 coin. Cut into festive shapes such as stars and trees and place on tray, leaving a gap between each one. If hanging on tree put a hole in the top of each for the ribbon. Bake for 15mins and once cooled decorate with icing if you so wish.