These oat and raisin biscuits are so quick and simple to whip up. You don’t even need a rolling pin or cookie cutters, so they’re great for making with kids (or students). Plus they’re egg free so you don’t need to worry about eating a sneaky bit of cookie dough. A biscuit is never going to be a health food but packed full of raisins, oats and whole grain these aren’t all that bad for you.
50g caster sugar
100g brown sugar
120g self raising flour
30g whole grain flour (if you have it)
225 porridge oats
1tsp cinnamon 50g raisins
1. Preheat oven to 180 degrees C/Gas4/fan oven 160 degrees C.
2. In a bowl, beat the butter and sugars together until light and fluffy
3. Stir in the flours, cinnamon and oats and mix well.
4. Stir raisins into the oat mixture. Add a drop of milk to help it come together if needed.
5. Divide the mixture into 18 equal portions .
6. Put on baking sheets well apart to allow for spreading. Lightly flatten each biscuit with your fingertips, keeping the mixture quite rough looking.
7. Bake for 15 to 20 minutes until the cookies are pale golden around the edges but still feel soft in the centre.
8. Cool on the baking sheets for 5 minutes, then transfer to a wire rack carefully, they are bit delicate until they’re cool.
Enjoy with a glass of milk!