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PrintTOASTED OAT AND RAISIN BISCUITS
Makes :
48
Preparation Time :
Cooking Time :
Preparation Method :
- 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.
INGREDIENTS
- 75 grams rolled oats
- 100 grams butter
- 50 grams caster sugar
- 50 grams soft dark brown sugar
- 1 egg, beaten
- 175 grams plain flour
- 2.5 ml salt
- 2.5 ml bicarbonate of soda
- 2.5 ml vanilla flavouring
- 75 grams seedless raisins
- 50 grams shelled unsalted peanuts, roughly chopped
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