Oat and honey biscuits with raisins are packed with flavour and texture and are easy to make. They are perfect for lunchboxes, picnics or snacking.
These biscuits are ideal for making in bulk to stock your freezer for the weeks ahead or to share with family and friends.
If you like biscuits made using oats you may like to try this recipe for crunchy oat biscuits, chocolate chip cookies, chocolate ginger cookies, blueberry and white chocolate cookies, pecan and apricot cookies or raisin and spice shortbread.
And for other oat based recipes you could try this recipe for honey flapjacks, oaty fruit crumble, or date and oat slices.
The quantities in this easy oat biscuit recipe will make around 36 biscuits.
Ingredients
- 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 - you can use store bought mixed spice or can prepare your own mixed spice blend.
How to prepare
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.
How to bake
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.
To store
- Oat and honey biscuits can be stored in an airtight container for a couple of days.
- They can also be frozen and defrosted as needed.
Variations
- Other dried ingredients can be added or substituted such as dried apricots or cranberries, sunflower seeds, pumpkin seeds, chopped nuts or flaked almonds.
Other biscuit recipes using oats
- Crunchy oat biscuits (homemade hobnobs)1 Hours
- Blueberry and white chocolate cookies50 Minutes
- Chocolate chip and oat cookies (choc chip cookies)50 Minutes
- Chocolate ginger cookies50 Minutes
Oat and honey biscuits with raisins
Ingredients
- 170 g butter
- 130 g Demerara sugar
- 1½ dessertspoons honey
- 170 g plain flour
- 2 teaspoon baking powder
- 170 g oats
- 50 g raisins
- 2 teaspoon mixed spice
Instructions
To prepare
- 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.
To bake
- Bake in the centre of the oven at 180oC, 350oF, gas mark 4 until the biscuits start to turn golden at the edges (around 10 to 15 minutes).
- Leave on the tray for around 5 minutes to harden then transfer to a wire cooling rack.
Notes
- The cooking time indicated is based on baking in a single batch.
- Oat and honey biscuits can be stored in an airtight container for a couple of days.
- They can also be frozen and defrosted as needed.
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