A biscuit for me and a biscuit for you.

This week we have a special double recipe post with 2 delicious biscuits recipes. One with raisins by Joanne Flanagan and the other is my choc chip recipe. Both are full of rolled oaty goodness.

Good for the school lunch box or an anytime treat!

Oat Raisin Biscuits

Makes 24 large cookies.
 
Ingredients:
2 cups plain flour
1 tsp bi carb soda
1 tsp baking powder
1 tsp salt
250g unsalted butter softened
1 cup sugar
1 cup brown sugar, firmly packed
2 large eggs
2 tsp vanilla extract
3 cups rolled oats
1 cup of raisins ….or dark choc chips or half and half.

---

Method:

1. Cream together butter and sugars.
2. Add eggs, bi carb soda and powder, salt and vanilla.
3. Add flour and mix, oats and mix and finally raisins and mix.
4. Roll tablespoons of mixture into a ball and press onto a lined baking sheet.
5. Cook 10-15 mins in a moderate until light golden brown.
6. Allow to cool for 5 min before moving to wire rack to cool completely.
7. Store in an airtight container.

---

Choc Chip Oat Biscuits
 
Makes 22 biscuits.
 
Ingredients:
 
150g Unsalted butter – softened at room temperature
½ cup Rapadura Sugar (or Brown sugar)
1 egg at room temperature
½ tsp of Vanilla essence
½ cup plain flour
½ cup wholemeal plain flour
½ tsp baking powder
2 cups  rolled oats
80 – 100g dark choc chips
 
Method:

1. Preheat oven to 180/160 C.
2. Beat butter and sugar in a medium bowl until combined until pale and creamy. Add the egg and beat until well combined.
3. Sift the flours and baking powder over the egg mixture. Add the oats and mix with a  spoon until combined.
4. Add in the dark choc chips and stir until combined.
5. Roll a tablespoon of  mixture and  press onto a lined baking tray.
6. Cook for 12 – 15 min until browned.
7. Allow to cool for 5 min before placing them on a wire rack to cool completely.
8. Store in an airtight container. Can be frozen for up to a month.

---