Toasted Oat and Raisin Biscuits is a traditional British recipe for a classic light biscuit (cookie) of a toasted oat, butter, sugar, egg, flour, raisin and peanut batter that's dropped onto baking trays and cooked until set and golden brown. The full recipe is presented here and I hope you enjoy this classic British version of: Toasted Oat and Raisin Biscuits.
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These are one of the classic British biscuits with many variants up and down the country. The raisins in this recipe can be substituted with any dried fruit, chocolate or a mix of fruit and nuts.
Ingredients:
75g rolled oats
100g butter
50g caster sugar
50g soft dark brown sugar
1 egg, beaten
175g plain flour
1/2 tsp salt
1/2 tsp bicarbonate of soda
1/2 tsp vanilla extract
75g raisins (seedless)
50g peanuts (unsalted), roughly chopped
Method:
Scatter the oats on a tray and toast under a grill for a few minutes, until golden brown. Meanwhile, cream together the butter and sugar until light and fluffy then beat in the egg to combine well. Sift together the flour, salt and bicarbonate of soda and fold into the creamed butter mixture.
Add all the remaining ingredients and mix to combine thoroughly. Dropped heaped teaspoons of the mixture onto well-greased baking trays, leaving at least 5cm between them. Flatten each biscuit slightly with the back of a spoon then place in an oven pre-heated to 180°C (350°F/Gas Mark 4) and bake for about 15 minutes, or until lightly browned.
Allow to cool for 10 minutes on the baking tray then transfer to a wire rack to cool completely. Store in an air-tight jar.
