Last week I baked for the office again after a little break over the summer. I made chewy meringues, Zuleika cake (recipe to follow) and these wonderful oat and raisin cookies. The recipe is courtesy of my mother who got it from a baker, so no wonder they’re good!
They are wonderfully crisp and the whole batch disappeared in a few hours, which certainly is proof that they are delicious.
Crispy oat and raisin cookies, makes about 40
200 g caster sugar
130 g plain flour
130 g oats
100 g raisins
220 g salted butter, softened
1 2/3 tsp bicarbonate of soda
Mix butter and sugar in a bowl. Mix flour, oats and bicarb separately and add to the butter mixture. Add the raisins and combine. Roll teaspoon sized balls and place with plenty of space in between on a lined baking tray. Bake until golden (approx 12 mins) at 175C. Leave to cool completely. Keep in an airtight container.