5 August 2012

Oat And Raisin Biscuits

One more recipe from my new book "277 types of biscuits/cakes" as it seems Lundulph has taken quite a fancy to having something sweet for afters these days.


But as always, he is very concerned about his diet and eating too much sugar. So I thought something with oat and raisins should at least give the feeling of healthiness.

This recipe makes 50 biscuits.


160 g unsalted butter at room temperature
150 g caster sugar
90 g porridge oats
100 g plain flour
100 g raisins
2 g bicarbonate of soda (about a quarter of a teaspoon)

  1. Mix all ingredients together into a dough, just using your fingers, so the butter doesn't melt.

  2. Divide it up into 120 g pieces. It should be just right for this, no licking of fingers!

  3. Place in the fridge for at least 30 minutes.

  4. Line three baking sheets with baking paper and pre-heat the oven to 180 degrees C.

  5. After the rest in the fridge, take out the dough pieces and roll each of them into a sausage.

  6. Cut each sausage in 10 pieces, roll each into a ball and place on the baking sheets, with some space inbetween.

  7. Press each piece down with the back of a fork, then bake in the middle of the oven until golden brown, about 15 - 30 minutes.

  8. Remove and let cool on a rack, then store in an air-tight container.

It is also a good idea if the kitchen isn't too hot, or the dough will become sticky. If it does, just put it back in the fridge for a little longer.

The original recipe stated 12 minutes, but mine looked uncooked at that point in time, so I kept checking on them regularly after that and ended up baking the biscuits for 22 minutes.

I also recommend using a serrated knife when cutting the dough, it is easier to get through the raisins.

These cookies came out very nice indeed, they were crunchy with a little chewiness in the middle. They were also incredibly brittle, I had to take a lot of precautions in transporting them. They arrived relatively safe and sound.

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