I love Rachel Allen’s Oat and Raisin cookies from her Bake cookbook so when I saw an Oat and Raisin biscuit recipe in Great British Bake Off: How to Bake I thought I’d give them a try. The recipe uses different quantities of the same basic ingredients and makes a crisp biscuit rather than a cookie. These are easier to make it, the Rachel Allen recipe takes a while to incorporate all the oats and rolling them into balls is a messy job which means this recipe would be the better one to make with children.
The biscuits are delicious, Rachel Allen’s version would still be better to pop into lunchboxes as these would crumble. I’ll make both recipes in the future depending on whether I wanted something to go into a lunchbox or a biscuit.
- 125g unsalted butter, softened
- 150g light brown muscovado sugar
- 1 large free-range egg at room temperature
- 1 tbs full-fat or semi-skimmed milk
- ½ tsp of vanilla extract
- 100g self raising flour
- 75g raisins
- 150 porridge oats
- Grease 3 baking trays
- Preheat the over to 180C. Put the butter and sugar into a mixing bowl and beat with a wooden spoon or electric mixer until pale and fluffy in texture.
- In another bowl beat the egg with the milk and vanilla until just combined, then beat into the butter mixture.
- Add the flour, raisins and oats to the bowl and mix thoroughly with a wooden spoon.
- Put heaped teaspoonfuls of the mixture onto the prepared baking sheets, placing well apart to allow for spreading (Makes 20 – 30, bake in batches if necessary). Bake for 12 to 15 mintues or until the biscuits are lightly browned around the edges. (Mine were a little too brown at 12 minutes so do keep an eye on them)
- Remove from the oven and leave the biscuits to cool and firm up on the sheets for a couple of minutes. Then transfer to a wire rack and leave to cool completely. Store the biscuits in an airtight container and eat within 5 days.