| Oat and Raisin Biscuits
| 250 g | self-raising flour |
| 1 pinch(es) | salt |
| 1 tsp | baking powder |
| 175 g | porridge oats |
| 250 g | unsalted butter, at room temperature |
| 200 g | caster sugar |
| ½ tsp | vanilla essence |
| 50 g | raisins |
Method
Preheat oven to gas 4 / 180°C and grease several baking sheets.
Mix flour, salt, baking powder, oats.
Cream butter, sugar and vanilla essence.
Gradually work in the flour mixture and dried fruit, mixing or kneading until it comes together.
Roll into balls 3cm across then flatten slightly with your fingers.
Cook for 12–16 minutes until golden. Cool on tray for a few minutes then transfer to wire rack.
Variation: The raisins can be replaced with dried sour cherries or dried cranberries.
Mix flour, salt, baking powder, oats.
Cream butter, sugar and vanilla essence.
Gradually work in the flour mixture and dried fruit, mixing or kneading until it comes together.
Roll into balls 3cm across then flatten slightly with your fingers.
Cook for 12–16 minutes until golden. Cool on tray for a few minutes then transfer to wire rack.
Variation: The raisins can be replaced with dried sour cherries or dried cranberries.
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Author: jamietshaw 
  member since 27/03/2009 
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