Oatmeal Sultana and Pecan Biscuits

Oatmeal Sultana Pecan Biscuits make a great lunchbox treat. Leave out the pecans if your school has a nut-free policy.

Looking for a lunchbox treat (or just a morning tea treat) that’s fairly healthy and delicious?

These oatmeal, sultana, pecan biscuits are a tasty variation on the traditional Anzac biscuit.

They’re a favourite in our house because they are quick and easy to make, they aren’t too unhealthy and they don’t contain egg, which we have to leave out of our lunchbox due to allergy rules at kindy.

I love the addition of pecan, but of course, nuts are also a kindy no-no, so I either leave them out or switch them for some sunflower or pumpkin seeds for a healthy, nut-free alternative.

This recipe does include sugar, but you can make it ever so slightly healthier by switching normal sugar with rapadura sugar (sold now as Paella in the supermarket). Look, it’s still sugar, so it’s not a health food, but because rapadura is relatively unprocessed (it’s dehydrated cane juice) it’s supposed to retain the natural vitamins and minerals contained in the sugar cane. 

Use molasses instead of golden syrup for a deeper caramel flavour the molasses imparts. But you can also use golden syrup or even honey (which is nice too) if you don’t have molasses.

And use wholemeal flour instead of plain to make the biscuits a little more filling.

And I add vanilla, just because I love it, you can leave it out if you like and a friend adds cinnamon and her bickies are delicious!