Oat, Raisin and Himalayan Balsam Seed Biscuits (Oat and Raisin and Himalayan Balsam Seed Biscuits)
Oat, Raisin and Himalayan Balsam Seed Biscuits is a modern British recipe for a classic biscuit (cookie) of a flour and butter base bound with egg that incorporated oats, raisins and himalayan balsam seeds. The full recipe is presented here and I hope you enjoy this classic British version of: Oat, Raisin and Himalayan Balsam Seed Biscuits.
Cream together the butter and sugar in a large bowl until light and fluffy. Gradually add the beaten egg and mix until thoroughly combined. Sieve the flour, salt and baking powder into the butter mix and stir to combine. Now add all the remaining ingredients and mix to combine thoroughly (the mixture will be thick).
Grease two baking trays and place generous tablespoons of the mixture some 4cm apart on these. Once all the mixture has been added place the baking sheets in an oven pre-heated to 180°C (350°F/Gas Mark 4) and bake for about 15 minutes, or until nicely browned all over.
Remove from the oven and allow to cool slightly on the baking trays before transferring to a wire rack to cool completely. Serve immediately or store in an air-tight container (they will last a week quite easily).
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