Both children and adults will love these crisp, melt-in-the-mouth biscuits. They are a wholesome treat, packed with oatmeal and raisins for extra flavour and nutrition. It's worth making a double batch and freezing some.
90 g reduced-salt margarine
1/2 cup firmly packed brown sugar
1 egg, beaten
1 cup self-raising flour
1/2 cup medium oatmeal
1 1/3 cups raisins
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Preheat the oven to 180ºC. Place the margarine and sugar in a bowl and beat with an electric mixer until pale and fluffy. Gradually beat in the egg. Sift over the flour, then add the oatmeal and raisins and fold in with a large metal spoon.
Drop heaped teaspoonfuls of the mixture onto 3 greased baking trays, leaving enough space around each spoonful to allow it to spread during baking.
Bake for 10–15 minutes or until golden-brown. Cool slightly on the baking trays, then transfer to a wire rack and leave to cool completely. These biscuits can be kept in an airtight container for 3–4 days or frozen for 2 months.
Oatmeal is an excellent source of soluble fibre, which can help to reduce high blood cholesterol levels, thereby reducing the risk of heart disease. Soluble fibre also helps to slow the absorption of carbohydrate into the bloodstream, resulting in a gentler rise and fall in blood sugar levels.
For a warmer flavour, you can sift in 1–1 1/2 teaspoons mixed spice, cinnamon or ginger with the flour.