Raisin Walnut Biscuits

    Raisin Walnut Biscuits

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    This recipes uses a food processor to make the batter, which speeds things up. The nuts and oats are toasted for more flavour.

    Serves: 24 

    • 2 cups (250g) chopped walnuts
    • 1 cup (150g) rolled oats
    • 1 cup (220g) white sugar
    • 1 cup (150g) packed brown sugar
    • 250g unsalted butter, softened
    • 2 eggs
    • 1 teaspoon vanilla essence
    • 1 2/3 cups (200g) plain flour
    • 1 teaspoon bicarb soda
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 2 cups raisins
    • 1 1/2 cups toasted muesli

    Preparation:30min  ›  Cook:15min  ›  Ready in:45min 

    1. Place 1 oven rack in the upper third of the oven and 1 rack in the lower third of the oven. Preheat oven to 190 degrees. Coat 2 large baking trays with cooking spray. On a microwavable plate, spread the walnuts and rolled oats. Microwave on high for 2 minutes. Stir and check for toasting. Microwave for an additional 2 minutes on high and stir. The nuts and oatmeal should now be nicely toasted. Dump in a large bowl.
    2. In the food processor bowl fitted with a steel blade combine the sugars, butter, eggs and vanilla. Process until smooth and creamy, about 30 seconds. In a small bowl, combine the flour, bicarb soda, baking powder and salt. Spoon the flour mixture on top of the batter. Pulse 3 or 4 times to mix.
    3. Scrape the batter into the walnut-oatmeal mixture. Add the raisins and muesli. Fold the ingredients together.
    4. Drop the biscuits onto the sheets using 2 tablespoons of dough for each cookie. Bake in the preheated oven for 12 to 15 minutes, until the tops are just beginning to brown but the middles still look a little soft. Cool on the baking trays for a few minutes and then transfer to a rack.

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