Toasted Oat and Raisin Biscuits

Toasted Oat and Raisin Biscuits

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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.
Servings: 48 biscuits
Calories: 59


  • 3 oz rolled oats
  • 4 oz butter
  • 2 oz caster sugar
  • 2 oz soft dark brown sugar
  • 1 egg beaten
  • 6 oz plain flour
  • 1/2 tsp salt
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp vanilla flavouring
  • 3 oz seedless raisins
  • 2 oz shelled unsalted peanuts roughly chopped


  • Grease three baking sheets. Toast the oats for a few minutes under the grill, until golden brown.
  • 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.
  • 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.
  • 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.
Calories: 59 kcal
Carbohydrates: 8 g
Protein: 1 g
Fat: 3g
Saturated Fat: 1 g
Trans Fat: 1 g
Cholesterol: 8 mg
Sodium: 55 mg
Potassium: 37 mg
Fiber: 1 g
Sugar: 2 g
Vitamin A: 64 IU
Vitamin C: 1 mg
Calcium: 5 mg
Iron: 1 mg
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