I tend not to buy biscuits very often for home, but at work, I always want one with my cup of tea. Unfortunately, our staff room is always full of them! Oaty biscuits like hobnobs are my favourites, so I thought I would make something along those lines today.
Ingredients
(makes 12 large, or 20 small cookies)
100g unsalted butter, softened
100g caster sugar
100g light muscavado sugar
200 plain flour
75g oats
60g raisins
1 tsp baking powder
1 egg
1 tsp vanilla extract
1 pinch of salt
Method
1) Cream the butter and sugar until smooth.
2) Beat in the egg and the vanilla.
3) Sieve in the flour, oats, raisins and baking powder and add the salt. Mix until you have quite a stiff dough.
4) Put greaseproof paper on a cookie sheet (I usually don't bother, but would recommend for this recipe as they can be quite sticky.)
5) Spoon golf ball sized spoonfuls of cookie dough onto the sheet with a tablespoon. Leave spaces between them, as they will spread quite far when cooking. I wouldn't do more than 5 at a time on the sheets.
6) Cook for 10-12 mins at 180 (170 fan), Gas mark 4. They should be soft in the middle and crunchy at the edges when done.
7) Leave them to cool for a couple of minutes or they will wrinkle when you try to remove them. Then use a spatula to lift them and put them on a cooling rack.
They will keep for 3-4 days and are just the thing to have with a cup of tea.
Enjoy!
Ingredients
(makes 12 large, or 20 small cookies)
100g unsalted butter, softened
100g caster sugar
100g light muscavado sugar
200 plain flour
75g oats
60g raisins
1 tsp baking powder
1 egg
1 tsp vanilla extract
1 pinch of salt
Method
1) Cream the butter and sugar until smooth.
2) Beat in the egg and the vanilla.
3) Sieve in the flour, oats, raisins and baking powder and add the salt. Mix until you have quite a stiff dough.
4) Put greaseproof paper on a cookie sheet (I usually don't bother, but would recommend for this recipe as they can be quite sticky.)
5) Spoon golf ball sized spoonfuls of cookie dough onto the sheet with a tablespoon. Leave spaces between them, as they will spread quite far when cooking. I wouldn't do more than 5 at a time on the sheets.
6) Cook for 10-12 mins at 180 (170 fan), Gas mark 4. They should be soft in the middle and crunchy at the edges when done.
7) Leave them to cool for a couple of minutes or they will wrinkle when you try to remove them. Then use a spatula to lift them and put them on a cooling rack.
They will keep for 3-4 days and are just the thing to have with a cup of tea.
Enjoy!
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