Oatmeal and raisin biscuits

Oatmeal and raisin biscuits


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About this recipe: Both children and adults will love these crisp, melt-in-the-mouth biscuits. They are a wholesome treat, packed with oatmeal and raisins for extra flavour and nutrition. It's worth making a double batch and freezing some.

Ariana Klepac

Serves: 18 

  • 90 g reduced-salt margarine
  • 1/2 cup (78 g) firmly packed brown sugar
  • 1 egg, beaten
  • 1 cup (125 g) self-raising flour
  • 1/2 cup (45 g) medium oatmeal
  • 1 1/3 cups (215 g) raisins

Prep:15min  ›  Cook:15min  ›  Ready in:30min 

  1. Preheat the oven to 180ºC. Place the margarine and sugar in a bowl and beat with an electric mixer until pale and fluffy. Gradually beat in the egg. Sift over the flour, then add the oatmeal and raisins and fold in with a large metal spoon.
  2. Drop heaped teaspoonfuls of the mixture onto 3 greased baking trays, leaving enough space around each spoonful to allow it to spread during baking.
  3. Bake for 10–15 minutes or until golden-brown. Cool slightly on the baking trays, then transfer to a wire rack and leave to cool completely. These biscuits can be kept in an airtight container for 3–4 days or frozen for 2 months.

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