Monthly Raisin Recipes by Sam Linsell
These are very light raisin and oat biscuits that are perfect to fill a cookie jar. Double to recipe to make a larger batch
115gms butter, at room temperature
75gms brown sugar
1 large free-range egg, at room temperature
1/2 tsp bicarbonate of soda (baking soda)
1/2 tsp salt
1/2 tsp ground cinnamon
90gms oats (not instant or quick-cooking)
Preheat the oven to 180C / 350F
Using an electric mixer, beat the butter and sugar util light and fluffy, about 4 - 5 minutes. Add the egg and whist to combine.
Sift over the flour, bicarb, baking soda, salt and cinnamon and briefly mix.
Add the oats and raisin and briefly mix again. Stir by hand scraping down the bowl.
Line 2 baking sheets with non-stick baking paper and scoop out batter to the size you like. 20ml (1 heaped tablespoon measure) will make a small biscuit). Male bigger biscuits with the double that quantity if you prefer. Allow a small amount of space between each biscuit for expansion.
Press down lightly with your hand or a spatula to flatten.
Bake the biscuits for 20 to 22 minutes, until they just start to turn brown across the top, but do not overbake.
Remove from oven and cool completely on a cooling rack.