Tuesday, 6 September 2011

Craggy Raisin Oaty Biscuits

I couldn't sit down to the biscuit episode of The Great British Bake Off without having made biscuits. In my defence I never claimed to have anything but a pathetic life with a few sad little pleasures! These were easy to knock up and have an almost-wholesome feel about them. To stop the raisins burning on the outside due to high sugar content, push them into the mix when laying out the cookies.

Great with a cup of tea!

1 1/2 cups porridge oats
1/2 cup + 1 tbsp plain flour
1/4 cup wheat germ
1/2 tsp bicarb of soda
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
113g butter
1/2 light brown sugar
1 large egg
1 tsp vanilla extract
3/4 cup raisins

1. Beat the butter and sugar until creamy and light brown. Beat the egg lightly in a separate cup with the vanilla extract.

2. Add about a quarter of the beaten egg mixture at a time with a big tbsp of plain flour to stop the mixture curdling.

3. Mix together all the dry ingredients in a clean bowl. Add the dry ingredients to the sugar, butter and egg mix and gently mix together to form a pretty dry dough. You should be able to shape this into balls with your hands.

4. Place on baking sheets in balls, flatten slightly and bake for 10-12 minutes in a 180c fan oven.


  1. I love a good biscuit. Very hard to make sure they are baked enough to be crispy but not overdone - any tips?

  2. Biscuits can get burnt really easy so you have to keep an eye on them. Put them on for about 8 minutes, check and then turn the tray around to evenly brown. Unlike cakes biscuits aren't really affected by opening the oven.