Toasted Oat and Raisin Biscuits recipe
information
These toasted oat biscuits can be varied according to your taste. Replace the raisins with sultanas, stoned chopped dates or chocolate chips, if you prefer.
ingredients
75 g (3 oz) rolled oats
100 g (4 oz) butter
50 g (2 oz) caster sugar
50 g (2 oz) soft dark brown sugar
1 egg, beaten
175 g (6 oz) plain flour
2.5 ml (1/2 tsp) salt
2.5 ml (1/2 tsp) bicarbonate of soda
2.5 ml (1/2 tsp) vanilla flavouring
75 g (3 oz) seedless raisins
50 g (2 oz) shelled unsalted peanuts, roughly chopped
100 g (4 oz) butter
50 g (2 oz) caster sugar
50 g (2 oz) soft dark brown sugar
1 egg, beaten
175 g (6 oz) plain flour
2.5 ml (1/2 tsp) salt
2.5 ml (1/2 tsp) bicarbonate of soda
2.5 ml (1/2 tsp) vanilla flavouring
75 g (3 oz) seedless raisins
50 g (2 oz) shelled unsalted peanuts, roughly chopped
method
1. Grease three baking sheets. Toast the oats for a few minutes under the grill, until golden brown.
2. Cream the butter and sugars together until light and fluffy. Beat in the egg. Sift in the flour, salt and bicarbonate of soda and fold into the creamed mixture with the remaining ingredients.
3. Drop heaped teaspoonfuls of the mixture, about 5 cm (2 inches) apart on to the baking sheets, flattening
them lightly with the back of the spoon.
4. Bake at 180°C (350°F) mark 4 for 12-15 minutes until lightly browned. Transfer from the baking sheets on to a wire rack and leave to cool. Store in an airtight container.
2. Cream the butter and sugars together until light and fluffy. Beat in the egg. Sift in the flour, salt and bicarbonate of soda and fold into the creamed mixture with the remaining ingredients.
3. Drop heaped teaspoonfuls of the mixture, about 5 cm (2 inches) apart on to the baking sheets, flattening
them lightly with the back of the spoon.
4. Bake at 180°C (350°F) mark 4 for 12-15 minutes until lightly browned. Transfer from the baking sheets on to a wire rack and leave to cool. Store in an airtight container.
serving amount
makes 48
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