Oat and raisin biscuits are packed with texture and flavour and are easy to make. They are delicious as they are but you may wish to add other ingredients such as seeds, nuts or other dried fruits to create your own version. Here I used dried cranberries and pumpkin seeds for additional colour and texture. They are perfect for lunchboxes, picnics or simply to enjoy at home. Oat and raisin biscuits are ideal for making in bulk to stock your freezer for the weeks ahead or to share with family and friends.
- 170g butter
- 130g Demerara sugar
- 1.5 dessertspoons honey
- 170g plain flour (all purpose flour)
- 2 teaspoons baking powder
- 170g oats
- 50g raisins (and/or dried fruit/seeds/nuts of your choice)
- 2 teaspoons mixed spice
How to make oat and raisin biscuits
Place the butter, sugar and honey in a saucepan. Heat gently, stirring regularly until the butter has melted and the sugar has dissolved.
Sift the flour into a bowl. Add the baking powder, oats, raisins and mixed spice and mix.
Add the butter/sugar mixture to the dry ingredients and mix to form a dough.
Take a rounded teaspoon of the dough and flatten to form a biscuit shape on a lined baking sheet, leaving approximately 25 mm between each biscuit.
Cook in batches in the centre of the oven at gas mark 4, 180oC, 350oF until the biscuits start to turn golden at the edges (approximately 10 to 15 minutes). As these biscuits cook quickly it is a good idea to check them regularly. For an Aga, bake in the centre of the roasting oven turning the tray part way through the cooking time.
Leave on the baking tray for about 5 minutes and then transfer to a wire rack.
Try adding other ingredients such as dried apricots or cranberries, sunflower seeds, pumpkin seeds, chopped nuts or flaked almonds.
Oat and raisins biscuits can be stored in an airtight tin for several days or can be frozen.
You may also like to try crunchy oat biscuits, another irresistible biscuit recipe which is easy to make.
Or you may wish to try chocolate chip and oat cookies, perfect for lunchboxes or snacking.
Oat and raisin biscuits
- 170 g butter
- 130 g Demerara sugar
- 1½ dessertspoons honey
- 170 g plain flour (all purpose flour)
- 2 teaspoon baking powder
- 170 g oats
- 50 g raisins
- 2 teaspoon mixed spice
- Additional dried fruit,seeds,nuts (optional)
- Preheat the oven to 180oC, 350oF, gas mark 4.
- Place the butter, sugar and honey is a saucepan and heat gently, stirring regularly, until the butter has melted and the sugar has dissolved.
- Sift the flour into the bowl. Add the baking powder, oats, raisins and mixed spice and mix.
- Add the melted butter/sugar mixture to the bowl of dry ingredients and mix well to form a dough.
- Place a non-stick baking parchment on a baking tray. Take small pieces of the dough and flatten on the lined baking sheet to form biscuit shapes. Leave about 25cm between each biscuit to allow room for them to expand while in the oven.
- Bake in batches in the centre of the oven until the biscuits start to turn golden at the edges (around 10 to 15 minutes).
- Remove from the oven and leave on the tray for around 5 minutes then transfer to a wire cooling rack.