Cinnamon, Oat and Raisin Biscuits

Cinnamon, Oat and Raisin Biscuits


232 people made this

These are deliciously chewy raisin and oat biscuits with lots of flavour. You can also substitute wheat germ for some of the oats for a different texture and flavour.


Serves: 36 

  • 3 eggs, beaten
  • 1 cup raisins
  • 1 teaspoon vanilla essence
  • 250g butter, softened
  • 1 cup (220g) brown sugar
  • 1 cup (200g) white sugar
  • 2 1/2 cups (310g) plain flour
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 teaspoons bicarb soda
  • 2 cups rolled oats
  • 3/4 cup chopped pecans

Preparation:15min  ›  Cook:12min  ›  Extra time:1hour chilling  ›  Ready in:1hour27min 

  1. In a small bowl combine the eggs, raisins and vanilla. Cover and chill for 1 hour.
  2. Preheat oven to 180 degrees C.
  3. In a medium bowl cream together the butter, brown sugar and white sugar. In a separate bowl, combine the flour, salt, cinnamon and bicarb soda; add to the creamed mixture and stir until all of the dry ingredients are absorbed. Next stir in the egg and raisin mixture then stir in the rolled oats and pecans. Dough will be stiff. Drop by teaspoonfuls onto an unprepared baking tray.
  4. Bake for 10 to 12 minutes in the preheated oven until the edges are golden. Allow biscuits to cool 5 minutes on the baking tray before removing to a wire rack to cool completely.

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