Fancy a healthy take on biscuits? Well my oat and raisin biscuits are a lovely healthy (ish) treat away from the usual full fat goodies that are available at this time of the year. This is a really simple biscuit mixture and perfect for kiddiewinkles to make.
Here is how my oat and raisin biscuits turned out:
Ingredients for oat ans raisin biscuits
125g unsalted butter, softened
150g light brown muscovado sugar
1 large free-range egg, at room temperature
1 tablespoon full-fat or semi-skimmed milk
100g self-raising flour
150g porridge oats
(I added a tablespoon of coco powder)
1-2 baking tray greased.
Preheat the oven to 180C/350F/gas mark 4. Put the butter and sugar into a mixing bowl and beat with a wooden spoon or electric mixer until pale and fluffy in texture. In another bowl beat the egg with the milk and vanilla until just combined, then beat into the butter mixture. Add the flour, raisins and oats to the bowl and mix thoroughly with a wooden spoon.
Put heaped teaspoonfuls of the mixture onto the prepared baking trays spacing well apart to allow for spreading. Bake for 12-15 minutes or until the biscuits are lightly browned around the edges.
Remove from the oven and leave the biscuits to cool and firm up on the sheets for a couple of minutes, then transfer to a wire rack and leave to cool completely. Store the biscuits in an airtight container and eat within 5 days.