Oat and Raisin Cookies
No changes here on these almost classic biscuits, but now you could replace the raisins with dried sour cherries or dried cranberries to ring the changes.
Makes about 24
|75g block butter|
|1 large egg, beaten|
|175g dark brown soft sugar|
|200g medium oatmeal|
|110g wholemeal flour|
|½ teaspoon bicarbonate of soda|
|½ teaspoon salt|
|Pre-heat the oven to 180°C, gas mark 4|
|Oven temperatures and Conversions|
|Click here for information|
|You will also need two large baking sheets, well greased (or use liners)|
This recipe is from Delia's Cakes
Begin by heating the butter in a small saucepan very gently, then, when it’s melted, remove it from the heat and leave it to cool a little before stirring in the beaten egg.
Now measure the rest of the ingredients into a bowl, pour in the egg-and-butter mixture and stir to a stiff paste.
Form the paste into little balls, about the size of a walnut, and place them on greased baking sheets, giving them enough room to spread slightly during the baking, then press them down a little.
Bake (one sheet at a time) near the centre of the oven for about 16–18 minutes, by which time the biscuits should feel fairly firm in the centre.
Leave them to cool a little on the baking sheets then remove them to a cooling rack.
Store in an airtight tin.
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