Oat and Raisin Cookies

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These classic biscuits are light and crisp with a lovely, rich sweetness from the raisins, counterbalanced perfectly by the deep, earthy flavour of the oats.


Preparation Time: 25 minutes
Cooking Time: 15 minutes
Serves: We made 37 biscuits


  1. Heat the oven to 170°c.
  2. Put the brown sugar, caster sugar and butter into a mixing bowl and whisk them together until it has become smooth. the creamed butter and sugars
  3. Add all the rest of the ingredients into the bowl with the butter and sugar mixture. adding the rest of the ingredients
  4. Mix everything together so that it is all evenly distributed. Then shape it into a ball with your hands. the mixed cookie dough
  5. Lightly flour your work surface and then roll out the ball of cookie dough to a thickness of about 4mm. rolling out the oat and rasin cookie dough
  6. Using a cookie cutter, cut out the cookies and put them onto a non-stick baking tray (or one lined with greaseproof paper or, as we did, use an oven-proof non-stick mat). the cut out cookies
  7. Put the cookies into the 170°c oven and bake them for 15 minutes.
  8. When they are cooked, remove them from the oven and leave them to cool on the baking tray for 3 minutes or so before putting them on a wire rack and allow them to cool to room temperature. the cooling oat and raisin cookies
  9. And serve. the finished oat and raisin cookies
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Useful Information

Can it be frozen? Yes, the raw cookie dough can be frozen before rolling it out (stage 4).
Can it be prepared in advance? Yes, they can be finished up to 7 days in advance.
Will leftovers be nice? Yes, for about 7 days if kept in an air-tight container.

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