Ok, so fancy name, not so fancy biscuits – but totally yummy all the same! This is a really straightforward recipe for biscuits full of oat and raisin goodness, and not too much sugar – so not so bad for little ones and flagging mummies alike. I made these the other week with Little Man and we had a lovely time – although quite a lot of the raisins seemed to end up in his mouth, rather than the bowl…
You will need:
125g unsalted butter
50g caster sugar
20g soft brown sugar
1 tsp golden syrup
1 tsp bicarbonate of soda
125g self-raising flour (white is best but I have occasionally put a bit of wholemeal in too)
125g rolled porridge oats
1 heaped tsp ground cinnamon
Preheat the oven to 160c.
Put the butter, sugar, syrup and bicarb in a pan with a teaspoon of boiling water. Heat gently, stirring occasionally, until the butter has melted and the sugar has dissolved into it.
Mix the flour, oats, raisins and cinnamon together in a bowl. When combined, stir the dry ingredients into the buttery mixture in the pan and leave to cool for a few minutes.
When it’s cool enough to handle, form the mixture into little balls (about the size of a golf ball) and place on a greased baking tray (I use a silicon sheet on a tray). You should get about 18 little balls so you might need to cook them in two batches. Put on the top shelf of the oven for 7-8 minutes.
Take the tray out and squash the cookies flat. I do it with my fingers but I’m not really recommending that – a spatula will do just fine! Pop them back in the oven for another 1-2 minutes or until they are just turning golden brown. Leave them to set on the tray for a few minutes, then transfer to a cooling rack.