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Raisin & choc-chip oat biscuits

  • 0:15 Prep
  • 0:20 Cook


  • 95g (1/2 cup) raisins
  • 115g butter, at room temperature
  • 100g (1/2 cup) caster sugar
  • 100g (1/2 cup, firmly packed) brown sugar
  • 1 egg
  • 1/2 teaspoon vanilla essence
  • 1/2 teaspoon ground cinnamon
  • 115g (3/4 cup) plain flour
  • 1/2 teaspoon bicarbonate of soda
  • 1/4 teaspoon baking powder
  • 75g (3/4 cup) rolled oats
  • 100g dark choc bits


  • 1
    Preheat oven to 180°C. Line 2 baking trays with non-stick baking paper.
  • 2
    Place the raisins in a saucepan and cover with cold water. Place over low heat and cook, stirring, for 2-3 minutes or until just heated through. Set aside for 5 minutes to cool. Drain.
  • 3
    Meanwhile, use an electric beater to beat together the butter and combined sugars in a bowl until pale and creamy. Beat in the egg, vanilla and cinnamon. Stir in the flour, bicarbonate of soda and baking powder until combined. Add the raisins, oats and choc bits and combine.
  • 4
    Spoon 1-tablespoonful quantities of mixture onto the lined trays, allowing room for spreading. Bake in oven for 12-15 minutes or until golden. Transfer to a wire rack to cool.

Source: taste.com.au


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