Nice to have but not necessary- a pastry blender (if not, use two knives)
- a whisk for beating the egg (you can also use a fork)
The recipe
3 cups/750 mL whole wheat flour
1/4 cup/60 mL packed brown sugar
4 tsp/20 mL baking powder
1/2 tsp/2 mL baking soda
dash salt
1/2 cup/125 mL cold butter, cut in small cubes
1 egg
2/3 cup/160 mL plain yogurt
1/2 cup/125 mL milk
1/3 cup/80 mL raisins
1/3 cup/80 mL dried cranberries
1/3 cup/80 mL pecan pieces
Preheat oven to 375F/190C.
Grease a cookie sheet.
In a large bowl, mix together the flour, brown sugar, baking powder, baking soda and salt.
Cut in the butter until the mixture resembles small crumbs.
Make a well in the middle.
In a smaller bowl, beat the egg.
Add the yogurt and milk.
Stir to mix.
Pour the wet ingredients into the well.
Stir to mix.
Add the raisins, cranberries and nuts.
Knead the dough on a floured surface, about 10 times.
Scoop out some dough and place it on the cookie sheet.
Flatten it slightly.
Repeat until you've used all the dough.
Bake until golden brown on the bottom (about 20 minutes).
Substitutions
- Use white flour, spelt flour or kamut flour in place of the whole wheat.
- Use soy milk or another non-dairy milk.
Ideas for making this recipe your own
- Experiment with different dried fruits. How about currants, or apricots? Or leave out the cranberries and nuts completely, and use just raisins. if you use larger fruits like dried apricots, cut them into small pieces with kitchen shears.
- Use your favourite nuts. How about walnuts, or almonds? Chop them into small pieces with a sharp knife.
- Roll the dough out flat on a floured surface and cut it into shapes. It should be about 1/2 inch/1 cm thick.
Tips
- A pastry blender works so well for cutting in the butter! Here's what a pastry blender looks like:
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